This is our second year working with this particular micro lot, and it was once again one of the top scoring lots we tasted on the buying table at San Vicente. This coffee is very complex, with sparkling black currant, red berries, and a long delicate Earl Grey finish.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
We have been working with the Moreno family on the mountain of Santa Bárbara for quite a while now, and we have really come to love these coffees. As we continue to work within this special region, our exploration and understanding of the specific terroir and flavor profiles of these coffees continues to become more sophisticated. This particular selection from El Mango, a newer micro lot separation, is a beautiful example of one of our favorite profiles that we try to seek out year after year. We find it to be entirely unique to Santa Bárbara, and we hope that these coffees and profiles will continue to be around for years to come.
Pacas is a natural mutation of Bourbon from the Bourbon/Typica group mainly found in El Salvador and Honduras. Similar to other Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism). Unlike the hybrid varieties, Pacas 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.