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RED PACAMARA NATURAL
winner of the cup of excellence
Pacamara is a distinct crop of Arabica coffee, more specifically it is a subtype of the large bean Maragogype and Pacas. Single origin Its cup profile tends to lean towards notes of dark chocolate, red apple, brown sugar, and blackberry. Its creamy and rich body balances perfectly with its citric, and juicy, acidity. This truly is a well balanced coffee.
Cultivated at an altitude of 2106 meters above sea level.
ELEPHANT COFFEE BEANS OR MARAGOGYPE
GIANT SIZE
Nicaraguan Maragogypes are known as Elephant Beans due to their giant size but they are remarkably hard to source so we are happy to provide them. This is a very distinctive coffee, known for its very large ‘elephant’ beans – a hybrid version of the Typical variety. Maragogype elephant beans are a mutation of Arabica Typical first discovered near the town of Maragogype in Brazil. The hybrid plant matures faster than normal, and is more versatile to adverse growing conditions, albeit with a lower yield. Quite aromatic and wonderfully nutty with a hint of citrus! The sweet nuttiness stands out in all brew methods. Maragogype is known for low acidity but this has just enough! I think it’s best in a filter or cafeteria but some of our customers love it as a really intense and syrupy espresso. Good with milk too! There are some lighter notes of citrus and orange with a sweet honey and caramel rich flavor with medium body a smooth milk chocolate finish.
Grown at an altitude of 1200 to 1500 meters.
RED CATURA
The body is massive and beautifully highlights the complex structure of this coffee!
Almost velvety, giving worthy support to the sweet aromaticity of wildflower honey. Persistent, dense, and completely enveloping. A formidable glance in the cup: the cream is gilded with bronze shades; streaked stripes are the finishing touch to crown this Coffee. The aftertaste is free from defects and perhaps may be the apex of this tasting. Prolonged and lasting, it conveys a cocoa reminiscence, very mild. Soon after, the intense floral notes explode that are embellished with a vanilla vein and a hint of malt.
Grown at an altitude of 1200 to 1500 meters.
MARSELLESAS COFFEE
Light-bodied and pleasantly sweet-tart and lightly floral. The honey process mellows its acidity for a well-rounded cup with notes of Swiss chocolate, honeycomb, and rose hip.
CATUAI
Nicaraguan Catuai Arabica shone out, grown at 1500m this coffee achieves a cup score of 87 and produces amazing flavours of mango, pineapple, brown sugar, rum, and dark chocolate.
JAVA
Much sought after for its floral, complex cup profile. Although the origins of JavaNica aren’t entirely clear, it is thought to be related to Typical due to its elongated bean shape. The java lover’s paradise of Nicaragua.
