This is the 3rd year we're buying from one of our favorite producers in Guatemala, the wonderful Nando Diaz. This lot is from his Amatillo farm, one of several small farms in Santa Rosa, nestled between the Tecuamburro and Pacaya volcanoes, covered in beautiful shade trees adjacent to rainforests. Here's a great video on the family and their farms whose coffees have won several awards. 
Coffee has been in Nando's blood since the 18th century, when his family began coffee farming. Nando has taken the baton and moved his farms into specialty, with a focus on quality and tons of experimentation, including with processing. This lot was processed anaerobically, giving it a ton of sweetness, especially as it cools, along with a nice, rich body. (He fermented the coffee in sealed bags for 71 hours)

This 100% Pacamara lot, grown at around 1650MASL, gives us notes of caramel and spices with a candied apple sweetness and stonefruit in the cup.

Guatemala Amatillo Anaerobic Pacamara

Just a bunch of coffee geeks in LA's Little Tokyo, Santa Monica, & Mid-Wilshire brewing up unique coffee experiences.

Guatemala Amatillo Anaerobic Pacamara

0.0

Guatemala Amatillo Anaerobic Pacamara

New Coffee Review