This very small lot is an interesting expression of a processing experiment that includes fermenting the whole cherry in a sealed 'low oxygen' environment before pulping, fermenting, and washing the coffee as normal. In the cup we find a remarkably clean and sweet fruit-forward profile, with bright acidity.
Harvested at peak ripeness. Fermented in full cherry in sealed bags for 48 hours. Depulped. Dry fermented for an additional 24 hours in open air tanks. Washed. Dried on raised beds for 16 days.
El Tanque is one of the smallest farms owned by the Moreno family, and also one of the highest in elevation. We taste coffee from this farm year after year, and it consistently produces some of the best tasting Pacas in Santa Barbára. This farm has been in the Moreno family for years, and we hope to continue purchasing coffees from this farm for years to come.
Pacas is a natural mutation of Bourbon found mainly in El Salvador and Honduras. Similar to other Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism), and is very susceptible to disease, making it riskier to grow.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.