The Pacaya volcano is located in the southern edge of a sizable volcanic caldera which contains the Amatitlán Lake. This fire giant is the largest post-caldera volcano and has been one of Central America’s most active volcanoes over the last 500 years. San Vicente Pacaya’s coffee growing areas are start at altitudes of 1500 masl. Due to its topography there are several micro-climates in San Vicente. Adequate rain, soil, and humidity provide optimal growing conditions and an excellent opportunity for coffee beans to develop complex, chocolate notes.
San Vicente Pacaya has multiple micro climates which are perfect for coffee production. Weather is hot during the day but it cools down during the night providing an excellent opportunity for the coffee beans to develop complex chocolate notes. Producers in San Vicente take careful steps in picking ripe and uniform cherries. Regional mills have strict wet milling practices. This coffee comes from Jorge Perea, a third generation coffee producer. In one of his farms the rumbling noise of bee nests sound in the distance. In between the coffee crops apricot trees make a delicious treat. Don Francisco Ramirez Escobar, "Don Chicon", also contributed to this lot. Recently, due to his age, Don Chicon asked his nephew Alfonso "Ponchito" to help out on his farm activities. Ponchito built a mill in 2014, which they have operated for two crops with great success. --Info courtesy of Genuine Origin
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