Pablo Bamaca owns a 1.68-hectare farm called Noelia, where he grows Bourbon and Caturra varieties under shade. Coffee on Finca Noelia is picked ripe and depulped the same day, then fermented dry for 18–28 hours. It’s washed two to three times to remove the mucilage, then dried on patios for three to four days.
Washed process Caturra, Bourbon
Flavour: cooked fruit, raisin, and toffee
Body:
Acidity:
Pablo Bamaca owns a 1.68-hectare farm called Noelia, where he grows Bourbon and Caturra varieties under a cover of shade. His farm is certified organic, and butts right up against a mountain range at high elevation: over 2,200 meters. Coffee on Finca Noelia 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.
 
Sourcing and ingredients
100%
Caturra,
Bourbon
coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.
Green coffee certified Organic.
Country grade: Unknown
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Packaging
Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box
Brewing this coffee
We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.
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Producer
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Pablo Bamaca
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Country
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Guatemala
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Region
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Sipacapa, San Marcos
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Altitude
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2261m above sea level
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Varietals
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Caturra,
Bourbon
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Process
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Washed
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Harvested
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April 2021
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Body
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Medium
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Acidity
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Medium
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Tasting notes
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Cooked fruit, raisin, and toffee
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Roast style
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Omni (filter + espresso)