Introducing a coffee that will captivate you with its distinctive fruitiness and juicy character! This is Pacamara from Guatemala by Manhattan Coffee Roasters, processed by producer Fredy Orantes using the natural method with 48 hours of fermentation. Thanks to this specific processing method, the resulting cup is dominated by notes of pineapple, elderflower, and sweet guava. The roasting beautifully highlights its fresh profile, making it the ideal choice for lovers of distinctive and sweet filter coffees.
Fredy Orantes is an expert in both larger lots and micro-lots, and every aspect of coffee harvesting and processing is carried out with care to ensure the highest quality. Fredy is constantly thinking about the sustainability of his Buena Vista farm. He actively cares for the diversity of trees on the farm—grevillea and cuje are the most numerous, but he also grows other species of fruit and native trees. The soil is carefully maintained and its management includes the use of composted organic materials such as fallen leaves and branches, as well as coffee pulp. The farm is home to a variety of native animals and birds, and Fredy explains that the farm is not fenced in; just like in the wild, these animals can come and go as they please! Fredy also likes to experiment with different varieties and processing methods, and this lot is a perfect example of his efforts. In 2019, he added about 1 hectare of Pacamara plants to his farm, which have already begun to bear fruit.
After very careful harvesting, during which workers hand-pick only the ripest and highest-quality cherries, the coffee is carefully sorted and then placed in clean bags, where it ferments for approximately 48 hours. This phase is crucial for the development of complex flavor tones and is carried out under careful supervision to ensure the correct temperature and humidity. After fermentation, Fredy spreads the coffee on raised African beds, which are strategically placed to make the most of the abundant and stable sunshine in the Fraijanes area. After fermentation, Fredy spreads the coffee on raised African beds, where it dries for approximately 25–30 days. It is turned regularly throughout this period to prevent uneven drying or mold growth. The slow drying process, combined with the altitude and airflow in the Fraijanes region, helps develop a clean cup and brings out the sweetness, acidity, and delicate aroma of the final coffee.
- Altitude: 1,870 meters above sea level.