This is our sixth year buying from Piedras Amarillas, and as the trees continue to mature, the coffee they produce continues to improve. This is one of the few farms we work with that produces consistently excellent coffee from multiple different varieties. In the cup we taste lychee, black raspberry, and orange blossom honey.
REGION: Santa Bárbara
ALTITUDE: 1,650 masl
HARVEST: April, 2022
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
ABOUT PIEDRAS AMARILLAS
Piedras Amarillas (yellow stones) gets its name from the abundance of yellow rocks scattered throughout this small 4-hectare (9.9 acre) plot. The farm is a communal project between three of the Moreno brothers Mario, Danny, and Mabel, and consistently produces high quality Pacas, Bourbon, and Catuai coffees. The Morenos have been a cornerstone of coffee production in Santa Bárbara, dating back to their father, Daniel Moreno, who purchased his first farm in 1963.
Pacas is a natural mutation of Bourbon found mainly in El Salvador and Honduras. Similar to other Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism), and is very susceptible to disease, making it riskier to grow.