Finca NazarethRegular price $26.00
An anaerobic natural Pacamara that's showing creamy chocolate and stone fruit.
Here we welcome back Prolog Coffee to our line up!
Prolog is based out of Copenhagen, Denmark and was opened by Sebastian Quistorff and two-time Danish Barista Champion, Jonas Gehl. Their roasting style is bright and clean. You can visually see that the coffee is lighter than most due the deep "mottling" on their washed process coffees.
Finca Nazareth is located at one of the highest points in the Apaneca-Ilamatepec mountain range. Andres, the farm's owner, grows primarily Bourbon coffee in clay loam soil but also grows other varieties like this Pacamara. The coffee is carefully handpicked at the optimal stage of ripeness, hand sorted, and then processed at the family mill in Concepción de Ataco.
This naturally processed Pacamara underwent 24hrs of anaerobic fermentation in stainless steel barrels prior to drying. The whole cherry is first floated to sort out any defective cherries, fermented, dried quickly in direct sunlight for 4 hours and finally moved to shaded drying beds where it is carefully monitored for 30 days until drying is complete.
Pacamara is famous for giving floral notes to a cup. The anaerobic processing and whole cherry drying has boosted the viscosity and presence of its sweetness. We taste creamy chocolate, ripe stone fruit and a little strawberry in the finish.
Producer → Andres Acosta
Farm → Finca Nazareth
Location → Concepción de Ataco, Ahuachapán, El Salvador
Varieties → Pacamara
Altitude → 1,375 masl
Process → Natural