GRAPEFRUIT. HONEYSUCKLE. CHAMOMILE.
Alejandro Vásquez has about 3,000 coffee trees on his small farm (4 manzanas), half of which are Pacamara and the other half Bourbon. Once the coffee is picked ripe it is depulped immediately, fermented dry for about 12–15 hours, washed five times, and laid to dry on raised beds for 7–10 days.
Natalie had the opportunity to taste this coffee in Seattle at the Specialty Coffee Expo and won it in an auction. We are very excited to offer this coffee to you this season. It’s one of our favs!