Grown on the lush slopes of El Platanillo farm in Guatemala's volcanic San Marcos region, this Pacamara natural is meticulously harvested at perfect ripeness and dried for 30-35 days on raised beds.
The natural processing method allows the coffee beans to dry inside the cherry, infusing them with sweet, fruity notes while reducing water usage as part of the farm's environmental commitment.
Each sip delivers the distinctive complexity that Pacamara is known for, developed through careful cherry selection and the patient attention of the Coto family, who've been environmental stewards of this land since 1977.
Only the highest-scoring lots (86+ points) make it into this special Pixquin lot, named after one of the native shade trees that flourish alongside coffee plants at elevations between 1,100-1,450 meters.
