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 honey processed. Honey processed coffees have the skin removed just like washed coffees, but unlike washed coffees, the mucilage–a sticky substance on the coffee seeds–remains intact during drying.
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.
I enjoyed my first cup of this. It has a delicate, mild flavor. Very little acidity with a light sweetness. I taste a fresh but mild Tobacco and fruity finish, with all the flavors being subtle.
Robust, full bodied flavor. I usually go for Ethiopian in a Chemex but I’m enjoying this in my mornings :)
This was my first time trying the honey coffee and I gotta say what an awesome experience.
There are so many great things about this coffee. I love the balanced, sweet, acidic front of the coffee that finishes off with a fantastic almost cigar-like taste without the negative side effects.