La Bendición Farm, Nicaragua

La Bendición Farm, Nicaragua

from 48.95

Country: Nicaragua
Region: Nueva Segovia
Location: North east of the town of Ocotal
Processing: Honey Fermentation
Varietal(s): 100% Yellow Pacamara
Elevation: 1550 masl.
Harvest Season: Dec.-May

Our Cupping Notes:

This cup has a forward red grape acidity and ripe fruitiness that drinks like rum infused fruit juice. It is balanced by a medium, but creamy mouthfeel and a milk chocolate flavor in the finish.

MSRP: $16 per 12 oz. bag


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La Bendición is owned by Luis Balladarez. We first visited Luis in March of 2014, where we tasted nearly 60 lots from different farms Luis owns as well as some from his neighbors. While we cupped several this year from another of Luis's farms, Regalo de Dios, this particular lot from La Bendición outshone the rest.

Luis's farms are located on the top of La Cordillera de Dipilto y Jalapa, the mountainous north of Nicaragua, which holds its highest mountains. The chain splits northern Nicaragua from Honduras and alters the climate significantly. The town of Ocotal, where Luis lives and where the dry mill, Las Segovias is situated, sits on the southern side of the range. The climate in Ocotal is nearly desert dry: scrub brush and the desiccated trees of the Dipilto-Jalapa pine forests belie its tropical environment. The rainless climate makes drying coffee easy. One only has to cross the top of the cordillero, however, to find the lush green of the Pacific tropics; and here, Luis’ coffees grow. His farms are subdivided by cultivar: one area for red Catuai and one for yellow; one for Maragogype, another for Pacamara. The commercial, higher yield varietals grow at lower altitudes, the specialty, lower yields at higher altitudes. Precarious paths cut through the fields and as we walk, sampling the taste of the fruit as pass, our guide points out lizards, spiders, snakes, and squirrels. The canopy above us protects the shade loving coffee trees from direct sun. Pickers are hard at work when arrive and, aside from a lunch break, still at work when we leave.

La Bendicion features a floral nose with tropical fruit undertones. In the cup, the thick mouthfeel is readily apparent alongside a melange of sweet melon and pineapple. This lot is honey or miel processed (AKA pulp natural). That means that while the fruit is separated from the beans, the mucilage remains and is allowed to dry on the beans. The beans are sun dried on raised African beds for 10-12 days. As the cup cools, notes of bergamot and citrus come out alongside a wine-like acidity. The whole cup has undercurrents that constantly shift, however, and the flavors present are as varied as one can hope for. This is a coffee to sip and savor.