Coffee is shipped whole bean to ensure freshness and flavor.
We consider David Mancia's coffee to be one of the cornerstones of Coava. 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.
Taste Notes: 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.
Pacas / Catimor
1600 - 1650 Meters
250G / Whole Bean
Do you want meticulously roasted single origin coffee delivered right to your door? Sign up for a subscription today and enjoy Coava coffee from the comfort of your own home.Subscribe Now