Alonso Bustos from the departamento of Huila, Colombia has brought us a very clean, juicy and tea-like coffee, with flavours of black plum, chamomile, mango and rosehip tea. Alonso ensures that only red, ripe cherries are collected, before anaerobically fermenting them for 120 hours and then dried before pulping.
Why are Natural Anaerobic processing and Pacamara a good pairing? Anaerobic processing increases the acidity in the end cup of coffee, while Pacamara is a variety of coffee that is naturally sweeter and lower in acidity. The two balance each other beautifully!
▪︎At this time we are only offering whole bean products.