Lot EI03-02: Pacamara Palo Gordo (Dry Process)

Farm Name: El Injerto Estate

Certifications: Rain Forest Alliance and CARBON NEUTRAL

Coffee Name: PALO GORDO Pacamara Dry Process

Lot #: EI03-02

Harvest date: February 17, 2018

Variety: PACAMARA

Process: DRY PROCESS or also called NATURAL process. These well-selected beans are dried in patios for 3 days, then in Guardiola dries for 72 hours approximately.

Elevation: 1540 masl Avg.

Temp: 13ºC to 26ºC

Rainfall: 1500 mm Average

Growing Region: Huehuetenango, Guatemala

Owner/Exporter: El Injerto S.A.

Mill: El Injerto

Drying Method: Mixed Method (patios, dryers).

Cupping Notes: A sweet fragrance, with notes of chocolate and caramel combined with the traditional fruity essence. In the flavor notes of brown sugar, berries, plum and ripe grapes. Very complex and balance coffee.