Moonlight Espresso | Nicaragua
£16.95
- Cashew, Fig, Decadent Chocolate
Additional information
Coffee Details
- Country of Origin
- Nicaragua
- Region
- Nueva Segovia
- Varietal
- Pacamara
- Process
- Natural
- Roast Level
- Medium
- Producer
- Luis Alberto
- Altitude
- 1400-1600 masl
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Cashew, Fig, Decadent Chocolate
Overall profile
Decadent chocolate and a rich fig sweetness, with a medium body and a long cashew-like sweetness in the finish.
Sensory profile
- Acidity
- 3/5
- Body
- 4/5
- Sweetness
- 4/5
- Funk
- 1/3
- Adventurous
- 2/5
About September Coffee Co.
September is an Ottawa roastery founded by Kyle and Natasha Rowsell. Its light roasts bring out natural sweetness, lively acidity and a silky texture, with coffees chosen for both clarity and character. From clean, familiar cups to unusual varieties and experimental processing, each release puts the producer’s work...
Roaster notes
Nicaragua — Luis Alberto Finca La Bendición "Moonlight" Pacamara (Natural, Milk Espresso)
Tastes Like — 🍫 Decadent Chocolate • 🍑 Fig • 🌰 Cashew
DETAILS
- Producer: Luis Alberto
- Farm: Finca La Bendición
- Region: Nueva Segovia, Nicaragua
- Varietal: Pacamara
- Process: Natural
- Altitude: 1,400–1,600 masl
- Harvest: 2026
- Roast Profile: Medium-light, as a milk espresso
- Roaster: September Coffee
INTRO
Moonlight is a milk espresso made from a natural Pacamara lot from Nicaragua. It showcases a well-rounded profile with jammy sweetness and balanced acidity, a balanced, sweet, vibrant espresso or filter that also pairs well with dairy. In the cup: decadent chocolate, a rich fig sweetness, and a long cashew-like finish.
THE PRODUCER
Finca La Bendición is in the Dipilto-Jalapa mountain range in Nueva Segovia, with 105 acres planted with coffee, on loose sandy soil with abundant humus and 1,400–1,600 mm of annual rainfall. Luis Alberto, the manager, grows a range of varieties, including Caturra, Red Catuaí, Villa Sarchi, Pacamara, Maracaturra, H-3, Marsellesa, SL-34, and Java. He placed 6th in the Cup of Excellence this year, 3rd in 2022, 6th in 2021, 1st in 2020, 1st and 5th in 2018, and 3rd and 13th in 2017.
Pacamara originated from a cross between Pacas, a natural mutation of Bourbon, and Maragogype, a natural mutation of Typica. It thrives at higher altitudes, with very large beans in contrast to the plant's compact stature, and is highly susceptible to coffee leaf rust.
THE PROCESS
After careful picking, the cherries are floated and taken to Beneficio Las Segovias, where they are laid on African beds to dry for 25–30 days.
The long 25–30 day African-bed dry is the defining step. It builds the jammy sweetness and the rich fig character.
THE CUP
Decadent chocolate and a rich fig sweetness, with a medium body and a long cashew-like sweetness in the finish.
Flavour Notes
🍫 Decadent Chocolate 🍑 Fig 🌰 Cashew
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