This is our third year offering coffee from La Divina. Roberto Ulloa is a fourth-generation coffee producer with solid technical coffee farming skills and great passion for quality coffee. La Divina has built a solid reputation for all its coffees, this small nano-lot of Pacamara natural anaerobic is truly fantastic.
High altitude pacamaras are known to be dense and full bodied, with a great reputation in terms of flavor in the specialty coffee world. To have them processed anaerobically is remarkable and offers us a whole new flavour spectrum to relate to.
This lot of pacamara was processed by immersing the intact cherries in special bags with a syphon valve to prevent oxygen from entering, and then fermented for 72 hours. After the fermentation period, the cherries were sun-dried on raised beds undergoing natural processing. (More about anaerobic fermentation here.)
This Pacamara natural anaerobic is a totally out of the ordinary flavor experience. As the beans are ground, a great citrusy aroma explodes filling the room with nectarous notes just to be followed by greater flavor expansion. Mouthwatering hard candy notes that resemble red cherry and green apple are at the fore front, coated with a silky sweetness that envelops all layers of flavor making it remarkably pleasant from start to finish .
For a starting ratio, we suggest a 15:1 with a medium to coarser grind for a bright and sweet pour-over, or 25 grams for the full aeropress volume.
Enjoy slowly to discover how the flavor layers change as the coffee temperature cools down.
The story of La Divina farm is remarkable. With great vision for specialty coffee and an unwavering commitment, Roberto has done an incredible job of reviving La Divina coffee farm since he purchased it in 2007. About half of the 145 acres had been abandoned for nearly three decades, and over the years Roberto has been bringing the farm back up to production. La Divina today is planted with Kenyan (SL-28), Gesha, Red Bourbon, and Pacamara. Most of bourbon was lost to leaf rust (‘roya’ in Spanish) when the disease reached epidemic levels in 2013-14, Roberto has been replanting the lost areas since and particularly increasing areas dedicated to his favorite Kenyan variety. Roberto has built his own micro-mill on the farm to have control over the quality of processing to preserve all flavor characteristics of the crop. All beans are handpicked, and sun-dried on raised beds. La Divina provides permanent employment for 15-20 people year-round, and during picking season October through Ferbruary, some 40 to 60 pickers are needed.
La Divina is located in the Apaneca-Ilamatepec mountain range, near the three volcanos Cerro Verde, Izalco and Santa Ana and overlooking a large crater lake, Lago de Coatepeque. The region of Apaneca-Ilamatepec is known for its fantastic conditions for growing coffee due to its cool micro-climate and rich volcanic soils. The mountain slopes are covered in lush forest providing crucial habitat for migrating birds and fauna, and fertile volcanic soil has been generated throughout various eruptions. Unique, cool micro-climate in the region is created when the warm air from the Pacific Ocean collides with the high peaks of the Volcanoes Park. Coffee is a shade loving plant and the mist surrounding this region reduces the amount of sunlight the coffee trees receive, which helps to improve the ripening process which ultimately impact the aroma, sweetness, acidity and flavor in the final brew.
Apaneca-Ilamatepec mountain range was declared as biosphere reserve by UNESCO in 2007 as it is home to several unique volcanoes, hosts important ecosystems for conservation and has highly diverse habitat. Most of the existing forest covering these mountains are associated with shade-grown coffee production, hence supporting this type of agroforestry has an incredible positive impact on the region in preserving the nature and in providing economic opportunities.