The Pacas family's legacy of coffee cultivation at Finca Santa Sofia spans five generations, tracing its origins back to 1927. Nestled within the fertile Apeneca Ilamatepec mountains, graced with nutrient-rich volcanic soil and a biodiverse jungle canopy, Santa Sofia consistently produces exceptional coffees, several of which have placed in the Cup of Excellence competition over the years. Despite its modest size of just over nine hectares, the farm punches well above its weight, thanks in large part to the care the Pacas family puts into every stage of cultivation and harvest. This lot comes from Bourbon trees planted across Santa Sofia's more established tablons, where the variety has had decades to settle into the volcanic soil and develop real depth of character. Processed using the traditional washed method, the cherries are pulped and fermented in water before drying, producing a coffee that's clean, sweet, and thoroughly approachable, with layers of caramel and brown sugar rounded out by milk chocolate.