This Pacamara coffee is a great representation of the type of quality Nicaragua is capable of and this is our third year buying from this particular farm.
This coffee is natural processed. This means the coffee has been dried on raised beds or patios with the fruit still in tact. With all that fruit on the seed as it dries, the resulting coffee frequently carries floral and fruity flavor notes.
Where it's from
Luis Alberto is the owner of Finca Una Regalo de Dios, a coffee farm in the mountains of northwest Nicaragua. The farm sits in a dense clouded forest rich in biodiversity. The elevation and climate make it the perfect place for producing notable coffees. The care and processing that goes into every lot is second to none. Every detail is carefully considered starting with optimal cherry picking at the farm level all the way through carefully controlled fermentations and drying. Washed coffees are dried between 15-20 days, honeys 20-25 days, and naturals between 25-30 days. Luis is a craftsman and his meticulousness has earned him awards and notariety.
Learn more about coffee terminology on our Coffee A to Z page.
The beans were concerning since they were twice the size of your normal size beans. HUGE ! So I was concerned About the taste, but wow it was delicious. My only complaint is all 4 plus pounds had TERRIBLE chaft ! What a mess. I don't know if you stopped running the beans longer through cooling down, or its a time issue but being a disabled person it was alot of work to clean up, all over from transferring to my storage containers. It is delicious BUT I take a star off for the messy after work. :( = work
...but I say this every time I try a new Methodical bag
I generally prefer Kenyan and Ethiopian coffee. But this Nicaraguan coffee hit a lot of the right notes. It was smooth and had a deep flavor.