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Los Papales

Los Papales

Tasting Notes: Cranberry | Maple Syrup | Nutmeg
Perfect For: A well balanced, complex filter coffee or light espresso
All our coffees are roasted to work beautifully for all brewing methods, however some are especially well-suited to a particular brewing method.
Roast: Light ⓘ
Origin: Nicaragua
Producer: López family
Size
Grind
£14.50
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Roasted In Sussex

Our roastery is in Burgess Hill, West Sussex and all our coffee is roasted on our Loring Roaster.

Next Day Dispatch

Place your order by midnight for next working day dispatch. All orders sent via a tracked service.

Brew Recipe

This coffee works well for all brew methods. 

Filter: Dose 15g-16g, water 250g. 
Espresso: Dose 18 gram to 40-42 gram yield over about 30 seconds. 

Visit our brew guides for more tips and suggestions.

View full details

  • About Los Papales | Nicaragua

    Los Papales sits at 1,300 to 1,500 metres on the slopes of Cerro Chimborazo. Its cloud-forest climate suits high-quality Arabica, This microlot was produced from Pacamara varietal, know for producing coffee with a very large bean size. Cherries are handpicked from January to March. After harvest the coffee was pulped to remove the outer fruit layer using a low water, eco-pulper. Drying took place under the protection of a polytunnel to ensure no moisture contamination. Finally, the coffee was milled on the estate, giving the family full control of quality and traceability from cherry to export.

  • Coffee Info

    Tasting Notes: Cranberry | Maple Syrup | Nutmeg
    Processing Method: Washed
    Varietal: Pacamara
    Importer: Falcon Coffees

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The Producer

Los Papales

The López family has farmed coffee in Jinotega’s mountainous Datanlí region for over a century, since Vicente López López planted their first trees. After their original estate, Betania, was confiscated during the 1980s conflict, the family now farms two estates: Los Papales and a new Betania, named in its honour

Coffee Origin

Nicaragua 🇳🇮

Some of the best Arabica coffee varietals are grown in Nicaragua, such as Bourbon, Typica, Catimor and Caturra. Discover more about Nicaragua's history, processing methods and flavours.

Learn more about Nicaragua

Processing Method

Washed

The washed process is the traditional method where the fruit is removed from the bean after harvest using water and de-pulpers. The coffee is sometimes fermented to break down remaining sugars before being washed in grading channels and then dried. This results in a “clean” cup that highlights the bean’s inherent origin characteristics and bright acidity.

Coffee Varietal

Pacamara

Pacamara is a standout coffee varietal, created in El Salvador in 1958 by crossing Pacas, a natural dwarf mutation of Bourbon, with the large-beaned Maragogipe. The result is one of the biggest beans in the coffee world, with a distinctive, almost oversized look. In the cup, Pacamara is prized for its complexity: expect vibrant, juicy acidity, a silky body and layered flavours that often lean towards tropical fruit, citrus, florals and a touch of chocolate or spice.

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