Release 058 - Jhonatan Gasca, Pacamara Advanced Natural

"Produced by Jhonathan Gasca and his family at Zarza farm in Bruselas, Colombia. Their knowledge comes from generations spent in coffee-growing, known for pushing modern post-harvest techniques. This Pacamara undergoes Balseo water floatation, 48-hour controlled oxidation, 150-hour extended anaerobic fermentation, and thermal conditioning before sun drying. This creates an intense, bold flavour profile."