La Rotunda is a delicious single-origin from Nicaragua with winey green grape acidity coupled with hints of raisin, deep body and sweet caramel and brown sugar aftertaste.
Its Pacamara beans are a cut above all else. The Pacamara coffee varietal is a creation of the Salvadoran Institute for Coffee Research (ISIC) back in 1958, which resulted from the crossing of Pacas and the Maragogipe varietals.
The Pacas is a natural mutation of the Bourbon varietal and is highly resistant to diseases, adapts to many growing conditions, and provides high production yields.
The Maragogipe is a mutation of the Typica varietal. Its trees grow very tall in size and they produce some of the largest coffee seeds. This varietal does not produce high yields but the cup quality is remarkable.
The idea behind the creation of the Pacamara hybrid was to get the best of the two varietals. It was named PACAMARA in reference to the first four letters of each parent varietal.
In addition to these exquisite beans, they undergo a processing method called honey process. Pulped natural or honey process is a method in which the fresh coffee cherries are de-pulped, but allowed to dry without washing. Some of the fruit is still there, but not nearly as much as in the natural process. Most of the cherry is gone, but the remaining golden, sticky mucilage is reminiscent of honey, which is where the process gets its name.
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