Samaichacha, Washed Pacamara, Bolivia

Highlights

“A micro lot from the Rodriguez family at Samaichacha farm in Aguarica, Samaipata, Bolivia. Pacamara cherries are hand-sorted, disinfected, and fermented whole for 48 hours with cultivated lactic bacteria in polyurethane tanks. After washing and pulping, the coffee is machine-dried for 110 hours in a guardiola and finished on coco dryers to 11.5% humidity. The result is a silky, well-balanced cup with creamy texture and toffee sweetness. The Rodriguez family has been producing coffee since 1986 and operates Agricafe as exporters, running the Sol de Manana sustainability project to support neighboring producers.”