Corpachi Pacamara Anaerobic Natural

About This Coffee

At the foot of Volcán Barú, we met Edgar from Corpachi Coffee Estates, who cultivates several varieties other than Geisha with an obsessive attention to detail. Today we're focusing on his Pacamara - a variety with much larger cherries, and beans than others. Only the ripest cherries are hand-selected before being sealed in oxygen-free tanks, where a controlled anaerobic fermentation takes place for 5 days - this intensifies the fruit notes of this coffee, and builds sweetness, but being done at cool temperature we don't have too much fermentation notes