Pablo Bamaca owns a 1.68-hectare farm called Finca Noelia, where he grows Bourbon and Caturra varieties under cover of shade. His farm is certified organic and butts right up against a mountain range at a high elevation: over 2,200 meters. Coffee on Finca Noelia is picked ripe and depulped the same day, then fermented dry for 18–28 hours. It's washed two or three times to remove the mucilage, then dried on patios for three or four days. This is our second year buying coffee from Finca Nohelia, and are thrilled to have it back in our offerings!
