Caffe Vita’s most recent trip to Guatemala led to the discovery of this beautiful and rugged farm. Located at the upper limits of coffee cultivation, the terrain provides a challenge to the farmers who work it. The steep hillsides are planted with a predominance of the pacamara varietal (hence the name), along with some caturra and catuai. Isote hugs the trails to provide protection from erosion and the towering pine and avocado trees provide shade. The farm is owned by Eduardo Castro and managed by Jose “el Chepe”.
The cherries are hand-picked at peak ripeness and then loaded into a truck for a short drive down to the wet mill, where they are unloaded, sorted by density in water channels, and then de-pulped. After a fermentation period of approximately 24 hours, the parchment is washed and then allowed to dry in the sun on concrete patios.