All of our coffees are shipped Whole Bean.
David Mancia will be shipped in our standard brown bag.
David Mancia’s two hectare farm sits high up in the village of El Cielito, Santa Barbara. His coffee is primarily the bourbon mutation Pacas with a bit of the Catimor varietal mixed in. These coffees are all depulped, fermented, and washed on site before being transferred to Beneficio San Vicente’s mill an hour away for patio drying.
We consider David’s coffee to be one of the cornerstones of Coava. His dedication to careful harvesting and processing displays a unique complexity of melon, strawberry, and sugar cane.
Pacas / Catimor
1600 - 1650 Meters
250G / Whole Bean
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