Finca La Benedicion has a well earned reputation for producing some of Nicaragua's finest and highest scoring coffees. This natural Pacamara from producer Luis Alberto Balladarez Mocada was an easy stand out on the cupping table.
Paramara is a varietal that is a hybrid of the Pacas, which is a natural mutation of the Bourbon variety, and the Maragogype, a variety known for its very large bean size . This big beaned hybrid can yield coffees with unique and complex flavor profiles that are delivered here. The bright liveliness of the cup is nicely balanced with the full body boosted by the natural process. The cup bursts with flavors of ripe guava, strawberry and grape. The addition of warm baking spice notes and chocolate adds an extra layer of depth and complexity.
Medium Roast - Each brew method yields a new tasty experience.
FARM la bendicion
ELEVATION 1300 M
"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 meters. In total, the farm is 252 acres, with around 105 acres planted in coffee. Of those 105 acres in coffee, Luis grows the following varieties: Caturra, Red Catuai, Hybrids, Villa Sarchi, Pacamara, Maracaturra, H-3, Marselleza, SL-34 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. In addition, the farm has a rich biodiverse environment of fauna and flora, with an abundance of broad-leaved trees and conifer species. All of this together, creates for optimal coffee growing conditions. The care and processing that goes into every lot that is processed in this farm is second to none, with careful detail at every stage, starting with optimal cherry picking at the farm level. Washed coffees are dried for between 20-25 days, honeys 20-25 days and naturals, between 30-35 days! Luis Alberto won 3rd place in the COE this year, 6th place last year, 1st place in 2020, 1st and 5th place in 2018, as well as 13th and 3rd place in 2017.... he is no stranger to producing exceptional coffees. This is our fifth year working with Luis Alberto and every year his coffees are amongst the most fun that we work with!"
Media courtesy of the coffee quest