Guatemala Red Pacamara Anaerobic In Cherry Washed SUBSCRIPTION Freshly harvested cherries undergo 48

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

followed by another 48-hour mucilage fermentation

rib collar

built around controlled oxidation and extended

This careful and innovative processing ensures a rich and unique taste profile

Guatemala Red Pacamara Anaerobic In Cherry Washed SUBSCRIPTION Freshly harvested cherries undergo 48This 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