NINTH X ROAM, LOS JILGUEROS, NICARAGUA

To celebrate Roam Espresso's first birthday, we've team up and selected a delicious Pacamara that's perfect for filter brewing and pulling damn good spros!

Chocolatey chocolate, sweet bright lemon curd and Toffee yumminess.

This lot comes from Manuel Armando Peralta's Finca Los Jilgueros. The Peralta family’s coffee-growing history dates back to the early 1900s, but it was in 2008 that brothers Julio and Octavio turned their focus toward developing unique specialty preparations. From single-plot, single-varietal selections to carefully controlled extended fermentations, the Peralta family continues to lead in specialty coffee innovation.

Coffee cherries are carefully selected, harvested, and dried whole over 28 days, 22 days on outdoor raised beds and 6 days undercover. The cherries are regularly turned throughout the day and covered at night to protect them from moisture. This coffee is processed at the San Ignacio Mill in Mozonte, near Ocotal in Nueva Segovia, where mill manager Mayerling Escoto oversees all processing at this microlot-only facility.