NDP | Nicaragua Dipilto Bendicion Pacamara Natural
Fruity Profile | Light roast
Tasting Notes: Peach, Pineapple, Red Grape
IT ALL STARTS AT THE COFFEE FARM
Fourth generation coffee producer and agronomist engineer, Luis Alberto Balladarez’s processing techniques and experiments are some of the best in the industry, and he’s won multiple national awards in recognition of this. He’s clearly no stranger to producing exceptional coffees, and has distributed each year’s winnings among the workers of his farms, Fincas Un Regalo de Dios, and the farm where this coffee was grown, La Bendicion.
Finca La Bedición is located in the Dipilto-Jalapa mountain range in the northeast of the department of Nueva Segovia and sits at an elevation of approximately 1,300 meters. In total, the farm is 252 acres, with around 105 acres planted in coffee. Of those 105 acres in coffee, Luis grows the following varietals: Caturra, Red Catuai, Hybrids, Villa Sarchi, Pacamara, Maracaturra, H-3, Marselleza, SL-34 and Java.
The farm has a rich, biodiverse environment of fauna and flora, with an abundance of broad-leaved trees and conifer species. All of this together yields optimal coffee growing conditions.
Throughout Coffee Quest's collaboration with Luis Alberto, he has always shared that the issue of climate change is an important matter to him. Working in the agricultural sector he can see the effect of climate change on the maturation and fermentation of his plants. That is why he uses organic fertilizers and filters.
In addition to his award-winning coffees from his own farms, he helps connect farmers to importers and roasters by purchasing their crop locally and offering it to his clients. The fact that he owns and manages his own successful farms make him unique among other mill owners, and is one of the reasons so many other farmers like these trust him to process their coffees.
Luis Alberto Balladarez
DID YOU KNOW
Processing coffee is almost culinary, as all the same aspects apply - controlling time and temperature to develop sugars and acids - but on a grand scale and over a longer period of time than cooking. In most cases, the sun is used to dry the coffee, but there are many variations on how you prepare the coffee to be dried.
Price paid by Driftaway
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 3,652 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
For natural processing, the coffee fruit is dried intact with the seeds still inside, like a raisin. Once fully dried, the fruit is cracked open and the seeds are removed. Natural processed coffee beans have the most contact with fruit sugars so therefore retain the most fruit-like flavors, and because of the extra fermentation of sugars found in the fruit pulp, natural coffees tend to be sweeter than their washed and honey counterparts.
Monitoring humidity and temperature both around the drying beds and inside the fruit, Luis Alberto was able to develop similar stone fruit acidity to the Honey, but with a tropical fruit fragrance and heavier body due to the higher sugar content.
AVERAGE CUPPING SCORE
SCAA Cupping Score
13 x 70 kg
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from December 4th to December 28th in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Dave and Trae, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.