Balanced coffee with notes of raspberry, black tea and chocolate
This lot is the selection of Pacamara production collected from the many different plots around La Bolsa farm. Pacamara is grown in the higher plots by the individual members. La Bolsa farm was bought in 1958 by Jorge Vides. Before that, the land was not used for coffee cultivation. Jorge has won a number of awards for coffee production. La Bolsa is located between two mountains that provide a very stable, humid microclimate. This, combined with the chalky soils, gives the coffee a unique profile with a rich, syrupy body and lots of malic and citric acids. The coffee is fermented for between 18 and 24 hours, then de-mucied, sorted in channels and steeped overnight.