Guatemala Red Pacamara Anaerobic In Cherry Washed SUBSCRIPTION 600 meters elevation and dried

600 meters elevation and dried slowly over 40 days in a precisely regulated environment

Freshly harvested cherries undergo 48 hours of oxidation before being placed into sealed 200-liter barrels

One size fits all

it embodies Los Naranjos’ precision and care yielding a clean

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Guatemala Red Pacamara Anaerobic In Cherry Washed SUBSCRIPTION 600 meters elevation and driedThis Pacamara microlot from Finca Santa Sofia is processed as an Anaerobic in Cherry Washed, combining Guatemalas traditional washed methodology with an intentional anaerobic fermentation stage to increase aromatic intensity and structure. Freshly harvested cherries are placed into sealed containers to ferment without oxygen, creating an environment that enhances fruit expression, acidity, and body. After the anaerobic stage, the coffee is depulped