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The farm has fully transitioned from conventional to specialty production, with a focus on high-quality varietals and regenerative agriculture.\u003c\/p\u003e\n\u003cp data-start=\"1575\" data-end=\"1877\" class=\"\"\u003eThe coffee is processed using a natural anaerobic method. Ripe cherries are fermented in sealed tanks for six days, starting at a Brix level of 19. The slow, controlled fermentation is followed by a long drying phase - 45 to 60 days under shade - allowing for steady moisture loss and stable cup quality.\u003c\/p\u003e\n\u003cp data-start=\"1879\" data-end=\"2132\" class=\"\"\u003eEverything is grown and processed on-site, surrounded by native trees, fruit plants and diverse vegetation that supports soil health and helps the coffee thrive. 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If you've been curious about working with microlot or limited-availability coffees but found the pricing hard to justify, this is a good one to try.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eRoblepampa sits high in the Utcubamba valley in Peru's Amazonas region, in the Lonya Grande district. Manuel Marlo Baca's Finca Pacpa is a fourth-generation family farm at 1,850 masl, shaded by native pine, cedar and guabo under an agroforestry model that keeps moisture locked into the soil and the canopy tall above the coffee. Manuel grows Bourbon, Geisha and Pacamara here, and this lot is entirely Pacamara — a variety that suits the altitude and his careful processing. Cherries rest for 18 hours in GrainPro bags under shade before pulping, then go through a second 18-hour fermentation in tanks, monitored until the Brix drops to around 15 and the pH reaches 4.5. From there, the coffee is solar-dried over 25–30 days to a humidity of 9–10.5%. 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