In the Cup
 
An exceptionally balanced showcase of the Pacamara variety. Crisp nectarine and sweet melon are layered against the delicate, floral character of rose hip, while a smooth finish of milk chocolate provides a refined, comforting structure.
 
Description
 
Manuel Marlo Baca is an experienced and passionate coffee producer from Roblepampa, a town in the Lonya Grande district of the Utcubamba province in Amazonas. Manuel is a 4th generation coffee producer, having his farm being passed down from great-grandparents. His extended family are also coffee producers with one cousin being Roiber Becerra, also from Lonya Grande.
 
Since 2017, Manuel has been deeply involved in managing and improving the family farm, bringing his knowledge and expertise to the cultivation of specialty coffee through many professional training courses and accreditations. 
 
About Manuel and Finca Pacpa
 
The farm is located in the town center of Roblepampa, within the Pacpa village, at an altitude of 1850 meters above sea level in the Amazonas region. Many farms we work with in this area have a certain flavour profile that is very desirable in the cup and heavy on the tropical fruit notes. The farm cultivates Bourbon, Geisha, and Pacamara. 

Manuel looks after his farm under an agroforestry model and plants native trees such as Pine, Cedar, and Guabo to provide deep roots into the soil to retain moisture, and tall height for the shade.
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How was the coffee processed?

Manuel employs a detailed and methodical processing approach which he has learned through the Q Processing Level 1 Qualification and through his own experience, each harvest trying new fermentations and recording the results.
 
This coffee is goes through a double fermentation. First, the cherries are placed to rest for 18 hours under the shade in GrainPro bags and then pulped. They undergo a second fermentation in the tanks again for 18 hours until the Brix level is around 15 and the pH is at 4.5.
 
The coffee is then dried in a controlled environment under solar dryers for 25 to 30 days until the humidity level is between 9-10.5%