Natural process
Johny Lemus grows and processes this Pacamara microlot on Finca San Antonio, his 10 hectare farm in the cool hills of Chalatenango in northern El Salvador. Mr. Lemus grows primarily Pacas variety, with a harvest period from December to March.
This is a naturally processed coffee, meaning that the cherries are picked ripe, sorted for quality and then spread out to dry whole for at least a month. The dry cherries are then hulled to remove the outer layers of the fruit.
Tastes like: fermented fruit + foxy + kombucha
Natural process
Johny Lemus grows and processes this Pacamara microlot on Finca San Antonio, his 10 hectare farm in the cool hills of Chalatenango in northern El Salvador. Mr. Lemus grows primarily Pacas variety, with a harvest period from December to March.
This is a naturally processed coffee, meaning that the cherries are picked ripe, sorted for quality and then spread out to dry whole for at least a month. The dry cherries are then hulled to remove the outer layers of the fruit.
Tastes like: fermented fruit + foxy + kombucha
