This washed Pacamara from the El Cerro farm is produced in the shade of trees. They ensure that the coffee trees are well nourished and that the cherries develop as well as possible.
During the harvest period, between December and February, pickers are trained to select only fully ripe cherries. This allows El Cerro and its producer Fernando Leto to offer you the full potential of this coffee.
This taste for perfection can also be found in the process, which is carried out directly on the farm. Here, a washed process. This process is carried out directly on the farm, to ensure total monitoring of production, from planting to export of the coffees.
