ANNIVERSARY COFFEE

Celebrating Our 16th Birthday Our limited edition Anniversary Coffee, produced by our friend Diego Baraona at the stunning Los Pirineos estate, just up the road from the town of Berlin!

Anaerobic fermentation brings sweet tropicals to the Pacamara beans, with the meticulous quality that keeps us returning to Los Pirineos every season. A celebration in your cup!

The Anniversary Coffee, roasted by The Barn in Berlin, showcases the distinct profile of the Pacamara varietal. Produced by Diego Baraona, this lot utilizes an anaerobic processing method, a technique that often influences the final cup by intensifying sweetness and altering the fermentation character. While the roaster identifies specific notes of sweet tropicals, drinkers can explore how these characteristics align with the broader flavor wheel to better understand the nuances of their brew.

Anaerobic processing is frequently noted for its ability to produce bold, complex profiles that differ significantly from traditional washed or natural methods. By carefully controlling the environment during fermentation, producers can highlight unique attributes inherent to the coffee cherry. As you experience this Pacamara, consider how the intersection of its specific genetic lineage and this controlled fermentation process contributes to the vibrant, fruit-forward cup profile presented by the roaster.