Description
Primary notes of nectarine and stone fruits. Honey and roasted cane sugar come together with chocolate flavours. A sweet and uniformed cup with medium acidity and body.
MEISSA is the star that gives its name to all the lots of coffee produced by Alex Herrera on his Pampojilá farm in the Atitlán coffee growing region.
The process includes the following steps: cherries received – sorted by ripeness – anaerobic fermentation in cherry – outdoor drying with Sleeping bag technique.
About the Producer and farm;
The Maya called this remarkable land Pampojilá “land where the misty clouds rise”.
The Pampojilá Farm is rich in volcanic soil on top of the Atitlán Volcano, rising above Lake Atitlán, where the almost daily southerly wind brings a moist cloud cover, providing natural shade to the coffee trees in the afternoon.
Pampojilá was founded and formally registered at the end of the 19th century. For over 150 years, the farm has been in coffee production in the beautiful mountains south of Lake Atitlán, and for many decades has been known for its high quality coffees. In 2012, the Herrera family acquired the farm and renovated it after flooding from Tropical Storm Agatha. Through the planting of better Arabica coffee varieties, the production, quality and health of the plants improved rapidly.
The processing plant was modernized to better ferment and dry the coffee. Pampojilá has a long history of excellence that the family strives to improve and share to the next generations.