Weight: 12 oz.

Located in the La Democracia municipality of the famed Huehuetenango region in Guatemala lies an incredibly special farm called Isnul. Finca Isnul specializes in meticulously prepped coffees of the Pacamara varietal. Bright, juicy kaffir lime acidity with subtle, sweet pecan notes animate from the cup. Our friend Danny Perez has grown, processed, and milled an astonishingly outstand ing coffee. The farm has achieved some of the highest awards of coffee farming winning Cup of Excellence in 2008, 2009, 2012, 2017, and 2018. THE HISTORY OF FINCA ISNUL BY DANNY PEREZ: “This farm has belonged to our mother’s family since 1940 and to my grandfather since 1969. It was a small farm, but with hard work and loans, the farm became one of the biggest farms of the region with 160 hectares. Unfortunately, our grandfather passed away on March of 2015. Now his two daughters, Leticia (my mother) and Lorena (my aunt) Anzueto Sandoval are the new owners of the farm. We are working the farm with the help of the 5th generation of coffee growers. Starting the process from the ground up, we are now processing, milling, cupping and exporting the finest Guatemalan coffees directly to the best roasters in the world.” WASHED PACAMARA: Processing in coffee refers to the conversion of the raw coffee cherry into green coffee, a finished product for roasters to manipulate. Washed coffee can also be known as “wet processed.” It refers to the removal of the fruit that covers the beans (seeds) before they are laid to dry. Density sorts Finca Isnul’s coffee by fully immersing the cherries in water. The floaters are taken out of the main harvest and sold as a sub-product. The cherries that drop in water are then squeezed through a screen called a pulper. The fruit/skin travels down one shoot, while the coffee beans go into a large tank. The seeds at this point still are covered in a sticky, mucilage-like substance, think the stringy fruit left on a peach pit. From here the coffee goes through a 36-hour dry fermentation. This step is a delicate time in processing where bacteria is eating and converting the mucilage and changing the flavor of the coffee. If this fermentation happens for too long and the coffee becomes vinegary, too little and you end up drying coffee with mucilage semi-intact. The coffee is finally set out to dry on raised beds, allowing airflow and even drying among all the beans. All of these steps have to be subtly altered depending on temperature, time of the harvest, rainfall and other factors. The Perez family has shown incredible consistency and attention to detail. We are incredibly honored to showcase this beautiful washed Pacamara from Finca Insul. SUGGESTED USE: FILTER – Clever Dripper 22g Coffee : 360g Water 205°F Drop @ 3:00 : ~4:00 Drain Time Finca Isnul consistently produces high-quality coffees. Right now we’re rolling out two different offerings, and this Pacamara is a unique coffee. Pleasantly earthy, buttery, nutty, and rich with a pronounced lime-like acidity. We’ve really enjoyed sipping this coffee and thinking of cooler weather. We like the full-immersion Clever Dripper for its ability to bring out the unctuous qualities without hiding the acidity. If under-extracted expect more lime and a very short flavor experience that’s boring. If over-extracted you’ll lose the lime and develop an unpleasant chalky drying aftertaste. Wanna know more about how we brew? Then visit our brew methods page cause “this is how we brew it” (think Montell Jordan when reading that last part). ESPRESSO – Modbar EP Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars, Pressure Profile: T0: 4s, T1: 4s, T2: 42s, T3-6: 0s 20g in : ~44g out @ ~24s Key lime pie in a shot glass. The sweet lime shines with the caramel and custard flan notes round out the cup and balance it. We really enjoyed this coffee as an espresso without milk, but it gets creamier and hides some acidity in milk. The caramel, nutty, and pastry s