Finca Idealista - CM Natural, Red Pacamara

DETAILS

Farm: Finca Idealista
Region: Jinotega & Matagalpa, Nicaragua
Variety: Red Pacamara
Process: Carbonic Maceration Natural
Altitude: 1200–1600 MASL
Producer: Gold Mountain Coffee Growers

Tastes Like — Red Currant 🍒 • Brazil Nut 🌰 • Papaya 🥭

This vibrant and expressive coffee comes from Finca Idealista through the innovative team at Gold Mountain Coffee Growers in Nicaragua. Produced from Red Pacamara, this lot underwent an extended 272-hour carbonic maceration, the result of years of experimentation and refinement. Finca Idealista has spent countless seasons perfecting their carbonic maceration nanolots—this release represents the culmination of that work.

In the cup, expect bright red currant, creamy Brazil nut, and tropical papaya, supported by a silky, almost dessert-like mouthfeel. It’s a layered, luscious Pacamara showing both intensity and softness.

ABOUT GOLD MOUNTAIN COFFEE GROWERS

Gold Mountain Coffee Growers is a direct-trade farming organization that links high-quality smallholder producers directly with specialty coffee roasters around the world. Their relentless focus on quality, transparent purchasing, and processing innovation has helped elevate coffees like this one from concept to competition-level execution. Their carbonic maceration program—one of the most advanced in Nicaragua—continues to push sensory boundaries and highlight the potential of farms like Idealista.

125G NET

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!