Premium | Nicaragua Benedicion 250 gmRegular price $22.50
- Region: Dipilto-Jalapa, Nueva Segovia, Nicaragua
- Farm: Finca La Bendicion
- Varietal: Pacamara
- Process: Honey, Hybrid Washed and Mechanically Dried
- Altitude: 1,200 - 1,400 MASL
- Notes: Butterscotch, yellow fruits, orange, rhubarb, super sweet.
Finca La Bendicion
Fourth generation coffee producer and agronomist engineer, Luis Alberto Balladarez’s processing techniques and experiments are some of the best in the industry, and he’s won multiple national awards in recognition of this. He’s clearly no stranger to producing exceptional coffees, and has distributed each year’s winnings among the workers of his farms, Fincas Un Regalo de Dios, and the farm where this coffee was grown, La Bendicion.
Finca La Bendicion is located in the Dipilto-Jalapa mountain range in Nueva Segovia, Nicaragua and consist of 105 acres planted with coffee.Th farm grows a handful of varieties, like 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.
Light to Medium
The care and processing that goes into every lot is second to none, with careful detail at every stage. This Honey lot starts by bringing the cherries to the wet mill after careful picking. They are then floated and de-pulped, however, instead of being removed completely, some of the mucilage (sticky substance) from the fruit remains on the bean. Then immediately taken to Beneficio Las Segovias to be laid on African Beds to dry for 21 to 25 days.
Luis Alberto processes his coffees at his own mill, Beneficio Las Segovias. He maintains a closed environment for drying coffee, utilizing nets for shade and maintaining quite a low temperature. Luis Alberto and his staff have one main strategy: keeping the conditions of the coffee (both the external environment and inside each bean) as stable as possible during its processing.and for this natural/honey processed coffee, he continuously monitored humidity and temperature both around the drying beds and inside the fruit. In doing so, he was able to develop berry and citric acidity, but with a tropical fruit fragrance and heavier body due to the higher sugar content.
The bright liveliness of the cup is nicely balanced with the full body boosted by the honey process. The cup bursts with flavours of butterscotch, yellow fruits, orange and rhubarb. Full body and super sweet.