We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Finca Nohelia
Producer: Pablo Bamaca
Region: Aldea Poj, Sipacapa, San Marcos
Varietal: Caturra, Bourbon
Process: Washed
Altitude: 2261 masl
 
 
Pablo Bamaca owns a 1.68-hectare farm called Finca Nohelia, where he grows Bourbon and Caturra varieties under a cover of shade. His farm is certified organic and sits up against a mountain range at a super high elevation of over 2,200 masl.
 
Caturra & Bourbon are varietals that typically achieve exceptional quality at high altitudes and this lot from Pablo is no different. Expect a sugary sweet coffee with notes of apricot, plums, honey and raisins.
 
Coffee on Finca Nohelia is picked ripe and depulped the same day, then fermented dry for 18–28 hours. It's washed two or three times to remove the mucilage, then dried on patios for three or four days.