Natural- Tartaric Acid + Cinnamon
1950 – 2000 MASL
Farmer Jairo Arcila grows many varietals in Pijao Colombia. This Pacamara stands apart for how differently it is processed. As the cherries are naturally fermenting tartaric acid and cinnamon is sprinkled over the cherries. This acid and the cinnamon binds to the cherry completely changing the resulting flavours. We are so happy to bring you such a unique bean. Cocoa, nutmeg, gingerbread, and of course cinnamon dominates the cup.