Finca El Jardin Anaerobic Natural Pacamara

We don’t see Pacamaras like this very often, so when this standout lot from our friends Pablo and Eva del Cid at Finca El Jardín came across our cupping table, we jumped on it, and with only about 120 pounds available, we grabbed it all. This large-bean Pacamara underwent a 9-day anaerobic fermentation in sealed barrels before being dried slowly, whole, on raised beds inside Pablo and Eva’s greenhouse. The result is a coffee with remarkable sweetness and vibrant fruit without tipping into anything overly funky. Roasted light to let the character shine, the cup bursts with hibiscus, grape, and red berries. It’s juicy, expressive, and just a little adventurous.