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This Pacmamara is the biggest of the coffee beans produced at El Vergel, this micro lot was planted based on the soil and the characteristics from Central America pacamara plantations, to develop a more consistent filling of the bean. Planted in 2016 with a quantity of 5.500 plants, this micro lot is processed mainly based on the density of the bean, which makes it faster due to the low density. ​It is processed with an aerobic fermentation to kickstart the production of yeast and then put through an anaerobic submerged fermentation to lower the temperature and promote more complex flavors.