Nicaragua - La Bendicion - Pacamara - Natural

This pacamara natural from Finca La Bendición is packing all the fruity pop you could want from a springtime cup of coffee magic. Located high in Nueva Segovia's Dipilto-Jalapa range, Finca La Bendición spans 105 coffee-planted acres under Luis Alberto's stewardship. The farm cultivates diverse varieties including this beautiful  Pacamara grown in the naturally fertile, sandy terrain. This natural-process lot receives meticulous attention throughout: selective hand-picking, floating, and a slow 25–30 day dry on African beds at Beneficio Las Segovias ensure exceptional flavor development at every step. We can't wait for ya to try this one! Check the info below and grab a bag while ya can. 

We Taste: Strawberry Shortcake, Guava, Ruby Red Grapefruit Process: Natural Vareital: Pacamara MASL: 1400-1600

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Finca La Bendicion is located in the Dipilto-Jalapa mountain range in Nueva Segovia, Nicaragua and consist of 105 acres planted with coffee. Of those 105 acres in coffee, Luis Alberto, the manager, grows the 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.

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 and immediately taken to Beneficio Las Segovias to be laid on African Beds to dry for 21 to 25 days. For the Naturals, the coffee also undergo careful picking, is then floated and also taken to Beneficio Las Segovias to be laid on African beds to dry for between 25-30 days.

Finca La Bendición's natural-processed Pacamara showcases the fruit-forward character typical of this varietal and processing method. Grown in Nueva Segovia's Dipilto-Jalapa region at 1,400–1,600 meters, the coffee presents Brandywine Coffee Roasters' tasting profile of strawberry shortcake, guava, and ruby red grapefruit—a bright, dessert-leaning cup that highlights how natural processing can amplify the inherent sweetness and complexity of Pacamara beans. This Nicaraguan offering exemplifies the region's capacity for producing coffees with layered fruit notes and balanced acidity.