El SALVADOR Pacamara Anaerobic Natural Microlot **Limited Quantities**

El SALVADOR Pacamara Anaerobic Natural Microlot **Limited Quantities**A highly expressive Pacamara microlot shaped by anaerobic fermentation, delivering layered fruit character, structured sweetness, and wine like complexity. Well suited for pour over, the OXO Rapid Brewer, and experienced brewers exploring more dynamic cup profiles. Farm Finca Los Angeles Process Anaerobic Natural Variety Pacamara Elevation 1380 MASL Region Cantn Taltapanca, Apaneca Country El Salvador Harvest December March A defining factor in this

fruit-forward profiles

wine-like acidity

not two) thrives in washed clarity—naturals could blur its edge

Coffee was introduced to Papua New Guinea during the early twentieth century and quickly found a home in the country’s fertile highlands

with the middle area called the Magdalena Valley

fruit-forward specialty expressions that stand apart from Brazil’s larger-scale zones

•  Fermentation: Beans ferment in tanks 18–36 hours (up to 72 in cooler highlands)—yeasts eat mucilage

The temperature variations between day and night play a crucial role in the quality of this Colombian coffee

•  Flavor and Control: Fully washed cuts fermentation risks and strips funky fruit

“Butegana

This system naturally filters and treats coffee wastewater

a hybrid of Pacas and Maragogipe developed in El Salvador