Tim Wendelboe - Nacimiento Pacas

Jobneel has been separating his coffees by cultivar and harvest date, revealing distinct flavour profiles that intensify from January to June, likely due to later pickings from higher altitudes. This lot comes from the initial pickings of the 2024 harvest, primarily from the lower part of the farm at 1500-1600 meters above sea level, showcasing subtle fruity notes with a herbal and chocolaty finish. The Pacas cultivar, a Bourbon mutant known for its sweet and fruity cup profile, thrives in the cool climate of Finca Nacimiento. Selectively hand-picked and sorted, the cherries undergo a careful process of depulping, dry fermentation, and washing to enhance quality. The coffee is then dried on raised beds for 14-20 days, where Jobneel and his family meticulously remove impurities. Once dried, the coffee is stored in airtight GrainPro bags before milling and export.