Jose Efrain Diaz is a farmer with a unique way of processing his washed coffees. First he de-pulps the ripest cherries, allowing them to dry-ferment for around 12 hours. He then washes the coffee traditionally and dries the beans on raised beds.
This unorthodox pre-wash fermentation gives Finca Machuca Pacas a surprisingly fruity tone. We’re tasting clementine and lychee, with a deliciously rich plum and macadamia body.