SUPER FRUITY ADVENTURES A juicy, fruit-forward Pacamara from David Mamani in Bolivia’s Caranavi region, naturally processed for plenty of sweetness and depth. • Process: Natural • Variety: Pacamara • Origin: Boliva • Tasting Notes: Apple Pie, Raisin, Peach David Mamani grows coffee in Bolivia’s Caranavi region and is part of the Rodríguez family’s Sol de La Mañana program, an initiative focused on helping local producers improve quality, productivity, and long-term sustainability on their farms. The program asks a lot from its participating producers, but gives them the tools and knowledge to grow better coffee and earn more for their harvests. This is our third year purchasing coffee from David, and we think his coffee gets better and better every year. Pacamara is known for its unusually large cherries and seeds, which can make processing and drying especially tricky. When handled with care, though, it can produce wonderfully expressive coffees with big sweetness and plenty of fruit. For this lot, the coffee goes through a natural process that includes both aerobic and anaerobic fermentation stages before drying. The resulting brew is everything we love about a super-fruity coffee: juicy, sweet, and vibrant, with layers of ripe fruit and a rich, dessert-like quality.

SUPER FRUITY ADVENTURES A juicy, fruit-forward Pacamara from David Mamani in Bolivia’s Caranavi region, naturally processed for plenty of sweetness and depth. • Process: Natural • Variety: Pacamara • Origin: Boliva • Tasting Notes: Apple Pie, Raisin, Peach David Mamani grows coffee in Bolivia’s Caranavi region and is part of the Rodríguez family’s Sol de La Mañana program, an initiative focused on helping local producers improve quality, productivity, and long-term sustainability on their farms. The program asks a lot from its participating producers, but gives them the tools and knowledge to grow better coffee and earn more for their harvests. This is our third year purchasing coffee from David, and we think his coffee gets better and better every year. Pacamara is known for its unusually large cherries and seeds, which can make processing and drying especially tricky. When handled with care, though, it can produce wonderfully expressive coffees with big sweetness and plenty of fruit. For this lot, the coffee goes through a natural process that includes both aerobic and anaerobic fermentation stages before drying. The resulting brew is everything we love about a super-fruity coffee: juicy, sweet, and vibrant, with layers of ripe fruit and a rich, dessert-like quality.