Atarr Organic Bio #00108

Atarr, which means “big giant” in Yanesha, also comes from the Finca Osopen in the Comunidad Nativa El Palomar, where Gino Marin Ciriaco runs this 16.5-hectare farm, just like some of our other Microts. The farm is located at the foot of the Guapen mountain at an altitude of 1770 meters and is known for its frequent fogs. The coffee comes from the Pacamara variety and is processed using the natural process. 

During the processing of Atarr Pacamara Natural, the degree of ripeness of the cherries was first determined during the harvest using a refractometer. First, all the cherries were washed and floaters were removed. After a 12-hour resting period in plastic boxes, the cherries were dried on drying beds for 30 days, whereby they were regularly checked visually and manually in order to achieve the optimum degree of drying. After de-pulping, a double selection was carried out – both by machine and by hand.  

The Atarr Pacamara Natural coffee impresses with aromas of cherry, nut chocolate, stone fruit and a creamy finish. Gino Marin Ciriaco combines traditional knowledge with modern processing techniques to produce this exceptional coffee.