Producer: Santos Café
The Lezcano family has a rich coffee heritage spanning 5 generations, dating back to 1947.
On La Mimada farm they grow Pacamara (80%), Bourbon, and Geisha varieties at higher altitudes, where temperatures can dip below 13ºC. The coffee is carefully handpicked and shade-grown to optimize sweetness and brightness.
They process all beans from La Mimada in african beds, under the sun with a slow dry that takes 20 to 28 days. Process varies from Wash, Honey, Natural and extended fermentation.
With its innovative Anaerobic Slow Dry (ASD) processing method, Panama Pacamare ASD Coffee from Santos Café' achieves a distinctive flavor profile that is characterized by its rich, fruity notes and velvety mouthfeel. Which results in a cup that is bursting with flavors of red fruits, mandarin, and vanilla.
Variety: PACAMARA ASD (Anaerobic Slow Dry)
Altitude: 1400 M
Notes: Red Fruits - Mandarine - Vanilla
Brewing Method: V60, Chemex, French Press
Weight: 200 gr