• • • Producer Tadeo Lopez
    • Attributes Pacamara
    • Origin San Antonio Huista, Huehuetenango, Guatemala
    • Flavours super juicy with green mango, pineapple and finger lime

Tadeo farms yellow and red caturra, some bourbon – and
more recently – this pacamara. Tadeo founded the family farm, working alongside his sons – agronomically trained Benjamin (a name you will
know from our menu in the past), and Cornelius (who also produces pacamara).

The farm is happily biodiverse; the coffee grows on lush soils full of organic matter and teaming with ample ground cover, and is interplanted with a great array of native shade and orchard trees (avocado, peach and banana to name a few).

Tadeo de-pulps the coffee the same day that it’s picked then performs a careful dry fermentation for about twenty-five hours.

From there, it’s subjected to a “reposo” — a period of time where it’s left
under cold water – before washing it. Then, the coffee is brought down to the newly-built raised beds outside of the house, where it’s left to dry under mesh coverings over ten to fifteen days.