Big sweetness, grapes, violet, and lovely tropical acidity! This is a great expression of naturally processed pacamara and a good showcase on why this varietal is loved. We find juiciness, big sweetness, and that heavier acidity from the natural process. There's even florality and really nice structure of acidity once the cup cools! This is a great example of well processed clean naturals coming out of Nicaragua and it's one of the tastiest coffees we've come across.

With Apollon's Gold coffees please let them rest for at least 45-60 days before brewing. For this coffee we even suggest you rest it out for 75-90 days and see how the coffee transforms over time! 

From Apollon's Gold: 

Another gem from Nicaragua, a very special lot from Wingo is back in our shelf. 
Their natural process perfectly boosts the inherent flavors of the Yellow Pacamara varietal: their Yellow Pacamara is known for its muscat grape like flavors with full of tropical notes.

San Jose delights with sweet muscat grape, followed by violet florals and bright mango after taste.