Nicaragua - La Bendicion - Pacamara - Natural

Origin

• 🇳🇮 Nicaragua

Tasting notes

This pacamara naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. from Finca La Bendición is packing all the fruity pop you could want from a springtime cup of coffee magic. Located high in Nueva Segovia's Dipilto-Jalapa range, Finca La Bendición spans 105 coffee-planted acres under Luis Alberto's stewardship. The farm cultivates diverse varieties including this beautiful Pacamara grown in the naturally fertile, sandy terrain. This natural-process lot receives meticulous attention throughout: selective hand-picking, floating, and a slow 25–30 day dry on African beds at Beneficio Las Segovias ensure exceptional flavor development at every step. We can't wait for ya to try this one! Check the info below and grab a bag while ya can. We Taste: Strawberry Shortcake, Guava, Ruby Red Grapefruit Process: Natural Vareital: Pacamara MASL: 1400-1600 More From Our Friends at Coffee Quest: Finca La Bendicion is located in the Dipilto-Jalapa mountain range in Nueva Segovia, Nicaragua and consist of 105 acres planted with coffee. Of those 105 acres in coffee, Luis Alberto, the manager, grows the a handful of varieties, like CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Red CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., Hybrids, Villa Sarchi, Pacamara, Maracaturra, H-3, Marselleza, SL-34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. and Java. Finca La Bendición has a loose sandy soil, with abundant humus and has an annual rainfall of between 1,400 and 1,600mm. The care and processing that goes into every lot is second to none, with careful detail at every stage. This HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. lot starts by bringing the cherries to the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. after careful picking. They are then floated and de-pulped and immediately taken to Beneficio Las Segovias to be laid on African Beds to dry for 21 to 25 days. For the Naturals, the coffee also undergo careful picking, is then floated and also taken to Beneficio Las Segovias to be laid on African beds to dry for between 25-30 days.