Siblings Nico & Ana and the entire Hacienda Pillcocaja team work meticulously to produce some of the finest Ecuadorian coffees. After being blown away with their Anaerobic Natural Pacamara last year, we decided to get our hands on another Pacamara, this time processed using carbonic maceration techniques. We're very lucky to have secured this entire lot, with only 24kgs being produced.
This lot was nicknamed 'Raymi' which in the Quechua dialect means celebration. This coffee represents the festival of flavours and aromas that are expressed after using this dynamic carbonic maceration technique, which enhances a cocktail of tropical fruit characteristics. We think it tastes of pineapple, pink guava and has a florality which reminds us of lilac.
