This is a Natural Process Reserve coffee from the El Porvenir farm in Nicaragua, produced by Sergio Ortez. The Pacamará variety (a yellow mutation) grows at 1200 meters MASL in the Bayuncúñ, San Fernando region. The coffee undergoes Sergio's signature "Ámbar" anaerobic fermentation process - transferred to sealed drums within six hours of picking, fermented for five days, then dried under shaded beds for 30 days. The result is a delicate, aromatic coffee with notes of pineapple, cacao, butterscotch, elderflower, passion fruit, and sour cherries.
Café Integral was founded in 2012 by Cesar Vega, who was born in Jinotepe, Nicaragua and moved to Miami at age three, with a mission to champion Nicaraguan coffee exclusively. Vega purchased his first roaster, an Ambex YM 15, on eBay for $10,000 at age 23, and now operates a 15 kilo Loring in Queens alongside a 12 kilo Probat in Managua. The company maintains complete vertical integration from grower to cup, with Vega spending more than three months on the ground with producers during each harvest, participating in soil analysis and mill maintenance. Café Integral operates locations in New York's Nolita neighbourhood, Chicago, and Los Angeles, all focused on showcasing the depth and variety of Nicaraguan specialty coffee.
