Finca La Bendicion - Nicaragua

Finca La Bendicion

Taste Story

Syrupy goodness is apparent right away when sipping this honey processed Pacamara varietal from Nicaragua. A sweetness that reminds you of the top of a fresh loaf of banana bread will give plenty of pleasant nostalgia. A full body and rich mouthfeel make this one a pleasure to sip. 

Processing Journey

After careful picking the cherries are floated to remove defective cherries. After this the coffee cherries dry on African drying beds for 21-25 days. During this time the coffee is hand rotated for even drying. This attention to detail allows the inherent flavors of the coffee to shine.  

Farmer Profile

Louis Alberto Balladarez manages Finca La Esperanza, 53 hectares of coffee and forest with his family. Louis’ attention to detail has consistently produced award winning coffees. His coffees placed 1st in the Cup of Excellence competition in 2018 & 2020. His farm features a rich biodiverse environment of plants and wildlife; with lots of broad leaves trees create a perfect environment for growing coffee.

• Country of Origin: Nicaragua

• Region: Nueva, Segovia

• Farm:Finca La Bendicion

• Farmer/Producer: Luis Alberto Balladarez

• Processing Method: Honey

• Varietal: Pacamara

• Elevation:1600 masl

• We Taste: Banana Bread, Black Currant, & Maple Syrup

Photos courtesy of Coffee Quest

We roast orders on Tuesdays and Wednesdays & ship out on Tuesdays, Wednesdays, or Thursdays.