Fig, Red Apple & Praline.Region: Huehuetenango
Altitude: 1600mImporter: Coffee Bird
Crop Year: 2018
Finca Santa Clara was purchased by Miguel González Sánchez 37 years ago as part of his lifetime dream of producing his own coffee. The site was derelict when he took it on, a lack of funds causing it to run into disrepair before sadly being abandoned. He renovated the estate and began growing different varietals, of which the pacamara we have taken stock of is a particularly special example.
Washed coffees such as this are taken to the wet mill between 4-6 hours after picking. Once it is pulped, the coffee goes to fermentation tanks for 12-24 hours. After fermentation, the coffee is washed two to three times (depending on mucilage) with clean water. The coffee is dried on the patios for 3-6 days, depending on the climate. Once the desired moisture levels are reached, the coffee is stored in the warehouse.