About

The post-harvest methods applied to the lots that make up this coffee are low-resource, high-impact techniques replicable by multiple producers working in a diversity of environments. Once harvested the Cata Pacamara was fermented in cherry (the beans still encased in their mucilage) for close to five days. The mucilage was then removed from the beans before another 24-hour fermentation and a final wash to finish the process. The result is a cup smooth and rich.