NICARAGUA Los Papales

TECHNICAL SHEET

Farm: Los Papales

Flavor Notes: Milk chocolate, walnut, plum

Altitude: 1350 - 1500 MASL

Process: Natural

Origin: Jinotega, Nicaragua

Variety: Red Pacamara

Suggested for espresso and moka pot

Coffee Story

Nestled in the mountains of Jinotega, Finca Los Papales carries forward more than a century of coffee-growing tradition from the López family. The farm stretches across the slopes of Cerro Chimborazo, where the cloud-forest climate, high elevation (1,300–1,500 m), and agro-ecological management create ideal conditions for producing high-altitude Arabica.

Among prized varieties such as Caturra, Yellow and Red Catuaí, Java, and Pacamara, the coffee cherries ripen slowly, developing layered sweetness and complexity. Harvesting takes place from January to March: cherries are handpicked at peak ripeness, achieving an impressive 94% fully mature fruits. After additional density-based mechanical sorting, whole cherries are laid out on African raised beds to dry for around 30 days, followed by a resting period that further refines the cup profile.

The farm features integrated infrastructure, including an eco-efficient wet mill, greenhouse drying facilities, and export-preparation equipment ensuring complete traceability and quality control from tree to shipment.

Certified by the Rainforest Alliance, Los Papales combines quality with social responsibility: an on-site school welcomes about 65 children with free education and meals, while a health centre provides essential care to employees and local residents.

The Rainforest Alliance certification ensures that production meets strict environmental standards, guarantees fair working conditions, and supports a positive impact on local communities: the result is a coffee that faithfully reflects its terroir clean, traceable, and deeply connected to the history and dedication of the López family.

Variety – Red Pacamara

Red Pacamara is a rare and highly sought-after variety, born from the cross between Pacas and Maragogipe. Grown at high elevations, it ripens slowly, developing deep red cherries and large beans. It requires careful attention, but rewards producers with a remarkably expressive cup profile: pronounced sweetness, a creamy body, and a complex bouquet ranging from tropical fruit and floral notes to sweet spices and cocoa. It is a variety that showcases both the character of the terroir and the skill of the producer, offering vibrant and memorable cups.