This offering from Pablo Bamaca is one of those coffees that can be enjoyed all day, and yet still is full of complexity and keeps you sipping! Pablo 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.

Flavor Notes - Strawberry Jam, Vanilla wafer, lemon zest

Producer - Pablo Bamaca

Region - Aldea Poj, Sipacapa, San Marcos

Variety - Caturra, Bourbon

Process - Washed

Altitude - 2261 Masl