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Burundi’s sunny days and cool nights aid this slow
bringing agronomic expertise
is introduced—typically at a ratio of 1 gram of yeast per liter of water per kilogram of coffee
This method layers whole-cherry fermentation with natural drying for elevated complexity:
The History & Story
El SALVADOR Pacamara Anaerobic Natural Microlot **Limited Quantities** Size:2lb Burundi’s sunny days and coolA 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
