Variety: Pakamara Process: Natural Anaerobic Taste profile: Red wine jam • dried cranberries • Hibiscus • chocolate SCA score: 87.50
Antonio Mamani from Bolivia is a Pacamara variety grown at the El Mirador farm in Caranavi, La Paz. Grown at a temperature of 1550-1650 wt. l. and processed into yeast dough for the Pakamara filter variety. Process: Natural Anaerobic Flavor notes: Red wine jam • dried cranberries • Hibiscus • chocolate SCA score: 87.50
Antonio Mamani from Bolivia is a micro—student of Pacamara from the El Mirador estate in Caranavi, La Paz. Grown at a temperature of 1550-1650 wt.l. and processed in a natural anaerobic manner: whole cherries are fermented in airtight conditions before drying on the farm. This batch represents a modern Bolivian specialty coffee — a small producer, a rare variety and precise processing. Natural, aerobic: Whole cherries are fermented in airtight conditions before drying on the farm. This batch represents a modern Bolivian specialty coffee — a small producer, a rare variety and precise processing.