Archive: Nicaragua Maximino Palacios MILD

Archive: Nicaragua Maximino Palacios MILDMaximino and Marlene Palacios produce outstanding coffee at their farm, Santa Adela. Maximino and his team are obsessed with harvesting the ripest cherries, making them an ideal candidate for Carbonic Maceration. After harvest, the cherries are transported to Finca Idealista for processing. The coffee is double anaerobically fermented with carbon dioxide, with pH carefully monitored to ensure clean, fruity flavors in the final cup. The result is a

The team hand-picks the ripest cherries and sorts only the highest-quality cherries

We get notes of blackberry

and white sugar sweetness

where they are sorted for quality

It’s got the PERC logo front and center

to ensure stability

Los Nogales' innovative processing methods yield unique and exciting flavors

and marshmallows

Nestor represents the new generation of Colombian coffee producers who are pursuing thought-provoking flavors

and stored for export

The coffee is dried in a dehumidifier to preserve its soft notes

Just add 10-12oz of water and enjoy