Zhuoyue Cup Pacamara Variety | washed Coffee Bean style in FincaLaBendici ó n Farm, Nicaragua
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Zhuoyue Cup Pacamara Variety | flavor characteristics of washed coffee beans from FincaLaBendici ó n farm in Nicaragua?
The Maracaturra sector from LaBendici ó n is produced by Luis Alberto Balladarez Moncada in the Dipilto-Jalapa Mountains north of Nueva Segovia. This particular area is produced in part of a farm or "forest" known as ElBosque. The farm employed 40 people during the harvest season and increased to 100 during the picking period. The farm covers an area of nearly 440 acres; 183 species grow six different kinds of coffee and the remaining 256 species are dedicated to natural pine and broad-leaved forests. Louis is proud that his farm can support a wide variety of native plants and wildlife.
LaBendici ó n is the plantation owned by Luis Alberto Baradares (Luis Alberto Balladarez), a well-respected coffee farmer with a long history and a perennial contestant of the Fortune Cup. Balladarez has been growing coffee for years, and it is indeed one of the best coffee in business-what he doesn't know is not worth knowing.
The farm is located in the northernmost part of Nicaragua, near where La Cordillera de Dipilto y Jalapa is separated from neighboring Honduras. Because of the mountainous terrain of the area, the area has a unique and microclimate contrast: the town on the south side of the peak is baked in the sun, while the town on the north side is engulfed in green and often covered in the rain. Balladarez uses these conditions to make some special obsolete coffee.
Just a few years ago, a FincaLaBendici ó n award won a presidential score in the Excellence Cup program, and his efforts were recognized by the American Special Coffee Association.
The ElBosqu é site only grows maracaturra on more than 27 acres northwest of the farm. Coffee from this area has a very juicy annual character, with ripe citrus aromas, fruity sweetness, and a medium body with a creamy taste. Louis was shortlisted for coffee on this farm at the last Nicaraguan Award for Excellence. We are pleased to offer this product to our customers for the first time this year.
LaBendici ó n starts with bright lemon hues of pineapple, lemongrass and limes, and then develops the resulting baking spices that shake between apple pie and peach shoemakers. The finish retains that creamy flavor and absorbs vanilla, reminding us of the exquisite chardonnay. This coffee has an elegant color and a well-balanced foundation. It's the perfect coffee for these cold winter mornings.
LaBendici ó n is located on the north side of the mountain range, with an average elevation of 1250 meters. The product is made entirely of Pacamara arabica-a mixture of bourbon varieties Maragogype and Pacas-and when mature, it will be transported to the southern town of Ocotal for processing. Beans are hand-sorted before washing and dried in the Latin American sun.
Origin: La Providencia,Jalapa, Nicaragua
Farm: FincaLaBendici ó n
Altitude: 1250 m
Variety: Pacamara
Process: washing and drying
LaBendici ó nPacamara has a unique refreshing taste of grapes and citric acid. Medium texture and seductively sweet chocolate.
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