Guatemala Red Pacamara Anaerobic In Cherry Washed SUBSCRIPTION using Novonensis yeast in the

using Novonensis yeast in the fermentation process enhances the coffee's brightness

and beautiful side of coffee

winey notes

Always be extra

followed by another 48-hour mucilage fermentation

Guatemala Red Pacamara Anaerobic In Cherry Washed SUBSCRIPTION using Novonensis yeast in theThis 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