Nicaragua La Bendición Pacamara

REGION: Nueva Segovia ORIGIN: Nicaragua FARM/CO-OP: Luis Alberto PROCESSING METHOD: Natural VARIETAL: Pacamara ELEVATION: 1,800 masl TASTE: Raspberry Cordial | Vanilla | Dark Chocolate

We’re thrilled to welcome back a true favorite to the OZO lineup: a single-varietal Pacamara natural-processed coffee from Luis Alberto's farm, La Bendición. After a four-year hiatus, this Nicaraguan gem is making a return—last seen in 2020—and it’s packing an even more vibrant flavor profile this time around. With a rich, developed body and an irresistible burst of fruit, this coffee offers notes of sweet raspberry, alongside strong hints of vanilla and chocolate. It’s a deliciously complex cup that showcases the unique Pacamara variety and the artistry of natural processing.

This coffee hails from Nueva Segovia and is meticulously processed by the renowned producer Luis Alberto, whose focus on quality and sustainability has made his farms widely respected in specialty coffee. La Bendición is one of several farms he operates, where every step—from harvest to drying—is handled with careful attention to detail. By cultivating rich biodiversity and using innovative techniques like planting shade trees for soil health, Luis enhances the distinct flavors of his coffees. We couldn’t be happier to share this dynamic, fruity coffee with you once again!

Sourced from the Nueva Segovia region of Nicaragua, this La Bendición Pacamara is produced by Luis Alberto and roasted by Ozo Coffee. The coffee features the Pacamara varietal, a hybrid known for its large bean size and complex cup profile. Because this lot undergoes a natural process, the coffee cherries are dried with the fruit intact, a technique that often imparts a heavier body and pronounced sweetness to the final cup.

In this specific offering, the roaster identifies notes of raspberry cordial, vanilla, and dark chocolate. When evaluating such distinct flavor profiles, it can be helpful to reference a flavor wheel to better categorize the interplay between the fruit-forward acidity and the deeper, cocoa-toned base notes. Grown at 1800 masl, this selection highlights the unique terroir of Nicaragua’s high-altitude coffee landscapes and the meticulous post-harvest handling required to balance the intensity of the natural process with the varietal's inherent characteristics.