CGLE pacamara XO

About This Coffee

Natural pacamara XO from Cafe Granja La Esperanza. Pacamara takes up just over 6 hectares on Las Margaritas. Cherry is picked and brought over the small river that runs through the farm to the wet mill, where it is pulped mechanically after an initial fermentation of 19-22 hours as whole cherry. Second fermentation is for around 35 hours. After fermentation, the coffee is left for a few hours in the silo and then is moved to solar drying for 28 days. Afterwards, it is stored for 3 months to help stabilize it and reduce the astringency of freshness.