Nicolás & Ana Crespo | Anaerobic Pacamara *Bredda Exclusive*
Sowed in a dreamland of the Ecuadorian Andes Mountains, you can find producers Nicolás & Ana Crespo and the team of Hacienda Pillcocaja working meticulously to produce some of the finest exotic Ecuadorian coffee around. They are constantly looking to learn and improve through innovation, and are successfully evolving every harvest.
In a Bredda Coffee first, we were lucky enough to secure this entire nano lot! This Pacamara has undergone 120 hours of anaerobic fermentation in stainless steel tanks and then dried on African beds under 50% shade for 25 days. These techniques help translate into the final cup. Think sweet red lollies, cola and some yummy champagne!
This exceptional coffee reflects the passion, curiosity and expertise of producers simply driven by innovation. This one is not to be missed!