Grown by Andres Guaca at Finca Guacanas. This coffee was picked following a strict rippness criteria and hand sorted, then transported the same day to La Pradera washing station. This coffee was exposed to a dry anaerobic fermentation of 72 hours with the pulp on. During this fermentation tartic acid and cinnamon was added. Afterwards cherries were left to dry on raised beds to 10.5% moisture content.
This microlot is 100% Pacamara. With notes of Cinnamon, Sticky Hot Cross Bun, Gingerbread and Dark Cherry.