Bolivia Juvenal Pacamara

A Bolivian microlot from the Caranavi region, grown at 1600 m.a.s.l. by producer Juvenal Quijhua at Finca El Eden. The Pacamara variety is naturally processed: cherries are handpicked when fully ripe, stabilized for 2000 hours at 0°C, then transported to a drying station at 4000 m.a.s.l. for up to 30 days of sun-drying with natural wind circulation. The result is a rich, fruit-forward cup with notes of dark cherry liqueur, chocolate truffles, tea rose, butter, and marzipan. Roasted as an omni profile suited for both espresso and filter.