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We consider David Mancia's coffee to be one of the cornerstones of our coffee program. His dedication to careful harvesting and processing yields a truly beautiful coffee. David’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.
A complex, layered coffee with notes of chocolate truffle, strawberry jam, fig roll, hibiscus, dried cranberry, merlot, & crisp red apple. Sweet & rich with a creamy mouthfeel & dynamic malic acidity. A truly phenomenal coffee you'll enjoy even more in our limited edition David Mancia diner mug.
Pacas / Catimor
1600 - 1650 Meters
250G / Whole Bean
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