Nicaragua La Peña Pacamara

FARM/CO-OP: Luis Alberto Balladarez, Un Regalo De Dios REGION: Nueva Segovia ORIGIN: Nicaragua VARIETY: Pacamara PROCESSING METHOD: Natural ELEVATION: 1,500-1,600m

TASTE: Mango | Seared Pineapple | Agave

ROAST: Medium Light

The naturally processed Nicaragua from La Peña at Un Regalo De Dios is grown at about 1,500-1,600masl in the mountains of Nueva Segovia and produced by Luis Alberto Balladarez. This Pacamara microlot is dried in whole cherry at Luis Alberto’s mill in Ocotal, where careful processing brings out a bright tropical profile with a syrupy agave sweetness. Developed by crossing Pacas and Maragogipe varieties, Pacamaras show excellent character in natural processing, offering depth and balance in the cup. With consistent attention to detail from farm to mill, this coffee highlights both the quality of the Pacamara and the unique growing conditions of La Peña.

Sourced from the Nueva Segovia region of Nicaragua, this La Peña Pacamara is produced by Luis Alberto Balladarez. The coffee showcases the distinct characteristics of the Pacamara varietal, a hybrid known for its large bean size and complex, often savory-sweet profile. Because this lot undergoes a natural process, the coffee cherry is dried intact with the seed, a method that frequently imparts a heavier body and intensified fruit-forward sweetness to the final cup.

Roasted by Ozo Coffee, this selection highlights vibrant notes of mango, seared pineapple, and agave. When evaluating these specific flavors, drinkers may find it helpful to reference the flavor wheel to better identify the nuances inherent in this high-altitude harvest. Grown between 1500 and 1600 masl, this coffee represents a meticulous approach to cultivation and post-harvest handling, resulting in a cup that balances the inherent intensity of the natural process with the unique structural elegance of the Pacamara variety.