“A very pretty Guatemala Pacamara anaerobic natural with some fruit gravitas — almost like drinking brewed cascara but with the plush body and aromatics of a confident, unabashedly fruit-driven coffee.” - Coffee Review
Finca La Bolsa’s coffees consistently make the cut for the prestigious Cup of Excellence (COE) competition and this Pacamara is no exception, becoming a National Winner in the Exotic Naturals category for the 2025 competition. For more information on the Cup of Excellence, check out our new blog post here.
This Direct Trade lot is an anaerobic natural. What is an anaerobic natural, you ask? Well, let us explain: As soon as the ripe cherries were picked, they were placed in sealed bags and allowed to ferment for 90 hours then carefully dried on raised beds under the watchful eye of project manager Juan Jose Ariano (pictured with the 2025 Cup of Excellence trophy). This processing method leads to a coffee with a bit more fruit and one that is cleaner than a traditionally dry-processed/natural coffee.
Coffee Review Blind Assessment: Complex, fruit-forward, deep-toned. Black cherry, cantaloupe, wild honey, blood orange, lemon balm in aroma and cup. Juicy-bright, balanced acidity; vibrant, satiny-smooth mouthfeel. Resonant, long, integrated, harmonious finish.
We roast and ship every Tuesday and Wednesday.
“A very pretty Guatemala Pacamara anaerobic natural with some fruit gravitas — almost like drinking brewed cascara but with the plush body and aromatics of a confident, unabashedly fruit-driven coffee.” - Coffee Review
Finca La Bolsa’s coffees consistently make the cut for the prestigious Cup of Excellence (COE) competition and this Pacamara is no exception, becoming a National Winner in the Exotic Naturals category for the 2025 competition. For more information on the Cup of Excellence, check out our new blog post here.
This Direct Trade lot is an anaerobic natural. What is an anaerobic natural, you ask? Well, let us explain: As soon as the ripe cherries were picked, they were placed in sealed bags and allowed to ferment for 90 hours then carefully dried on raised beds under the watchful eye of project manager Juan Jose Ariano (pictured with the 2025 Cup of Excellence trophy). This processing method leads to a coffee with a bit more fruit and one that is cleaner than a traditionally dry-processed/natural coffee.
Coffee Review Blind Assessment: Complex, fruit-forward, deep-toned. Black cherry, cantaloupe, wild honey, blood orange, lemon balm in aroma and cup. Juicy-bright, balanced acidity; vibrant, satiny-smooth mouthfeel. Resonant, long, integrated, harmonious finish.
We roast and ship every Tuesday and Wednesday.
