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Nicaragua - Honey Pacmara
Nicaragua is interesting in terms of specialty production, as they use traditional methods for applying modern processing methods such as yellow & red honeys. All of the wet processing is done at the farms up in the mountains, but for drying the coffee bags are taken to a centralized Dry Mill. The climate changes drastically about an hour down the mountain, creating the right conditions for finalizing the post-harvest process. The farms are managed centrally from the Mill where the agronomist Edwin goes out to visit them each day of the week.
You can smell the aroma of honey and caramel as I roast this beautiful bean. The pacmara bean is one of the largest in the world, an excellent mix of caramel notes together with a soft sparkling acidity.