El Naranjito Lot 404

Origin Story

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Pacamara Natural is characterized by it’s thoughtfulness through the entire harvesting and milling process. The area where this Pacamara cultivar is located is privileged, totally protected from the strong winds and direct sunlight. It is also surrounded by untouched forests that provide the trees with great amounts of natural nutrients and minerals.

Mapache’s team of coffee pickers delicately select the ripest cherries to ensure longevity and continual protection. At the processing station, the coffee is floated and then spread over moveable drying beds. The coffee is then monitored constantly for 25 days to ensure even drying.