Boozy and hoppy, ripe mango and cherry liqueur.
Our second coffee of the season from Federico Pacas and this one is an Anaerobic Natural Bourbon from his farm Santa Petrona. El Salvador was our first ‘origin’ trip back in 2016 and the Pacas families Cafe Tuxpal Beneficio (mill) on the Santa Ana Volcano was a highlight. Santa Petrona is used for ‘special’ processes and this is the first year he’s processed this Anaerobic Natural Bourbon micro-lot.
This coffee was first floated to remove any unripes, then placed in fermentation barrels with the skin intact and held at a constant 18C for 72 hours. It was then moved to raised beds for 30 days drying under shade. The Cafe Tuxpal QC team scored this 87.75 points and we can see why. Super tangy and tropical with an incredible aroma that promises and delivers something special.
I’ve wanted to have Federico’s coffees on the Crankhouse list since that visit and this year with the help of our import partner VolcafeSelect it has finally happened.
Earn yourself a little extra discount by ordering this alongside its brother from Federico Pacas the Anaerobic Honey Pacamara. Get both and get yourself 15% off.