This Pacamara coffee is a great representation of the type of quality Nicaragua is capable of and this is our second year buying from this particular farm.
This coffee is available processed two different ways: natural and honey. This one 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.
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.