Variety: Pacamara Processing: Washed Region: Antigua Altitude: 1,700 masl Sensory profile: White flowers, honey and green apple Producer information: Antonio Medina is the third generation of farmers in this region, and with him the farm began shifting from more traditional agriculture toward innovation and sustainability. As part of that, he decided to widen the range of varieties they grew and took on Pacamara, an exotic varietal that's difficult to grow and demands more careful agronomic work. Pacamara is prized for its greater aromatic complexity and delicate notes, a profile we loved from the very first cup. For the process, Antonio depulps the cherries and leaves them in dry fermentation for 32 hours. The coffee is then washed and dried on patios for around 10 days.