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Highlights
“A complex anaerobic washed Pacamara from fourth-generation producer Franklin Madrid in Honduras' Santa Barbara mountains. Carefully picked cherries undergo 78-hour anaerobic fermentation followed by 48-hour dry fermentation, creating depth and clarity. A COE-winning family's El Sauce farm delivers this meticulously processed microlot.”
Producer
Origin
Varieties
Process Method
Farm
Roast Level
Light-Medium