Nicaragua Pacamara (This is a high grade speciality coffee).
This is a specialty coffee, and well worth the little extra. I can only get it in July or August. Once it is gone, I have to wait another year. The Pacamara bean is a hybrid strain of Arabica known for its very large and sweet bean. This particular crop came from Santa Leticia, home of the Maya philosophers. It is considered to be one of the best areas for cultivating coffee in Central American, because of its rich volcanic soil. The Pacamara is rich and sweet with a creamy body, very balanced. It sometimes has a hint of molasses undertone and a tangerine like acidity. If you roast it light, it will have an earthy taste. A medium to full city roast will give you the sweetness. I like it both light and dark. It’s fun to roast this both ways and mix it a checkerboard blend.