Nicaragua La Bendicion Natural Pacamara


Tasting Profile & Structure
Puff Pastry
Strawberry Jam
Complex: expressive, wild
How do we feel about this coffee

It feels beyond special, like golden raspberries, having cream tea with strawberries and clotted cream on scones and opening up your lunchbox to find the only thing you ever wanted. A Passion Flakie!!
Coffee Style

Coffee Story
Finca La Bendicion is located in the Dipilto-Jalapa mountain range in the Northeast of the department of Nueva Segovia and sits at an elevation of approximately 1,300 MASL. The farm is 252 acres, with around 105 acres planted in coffee growing the following varieties: Caturra, Red Catuai, Hybrids, Villa Sarchi, Pacamara, Maracaturra, H-3, Marselleza, SL-34 and Java. In addition, the farm has a rich biodiverse environment that creates optimal coffee growing conditions. The care and processing that goes into every lot processed on this farm are second to none, with careful detail at every stage, starting with optimal cherry picking at the farm level. This specific lot is a naturally processed Pacamara that is dried for 30-35 days! Luis Alberto is no stranger to exceptional coffees. He's won 3rd place in the COE this year, 6th place last year, 1st place in 2020, 1st and 5th place in 2018, and 13th and 3rd place in 2017.

Origin Nueva Segovia, Nicaragua
Variety Pacamara
Process Natural
Producer Luis Alberto Balladarez
Farm Finca La Bendicion
Altitude 1300 MASL

Brewing Recipes

Ratio Coffee Water Time
Drip 17g : 1g 20g 340g 3min (V60)
Espresso 2.4g :1g 18g 43.2g 30 seconds
Immersion 16g : 1g
Peak Rest Time 5 to 45 days off roast

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