Coffee from Nicaragua produced by Maximino Palacios and his wife Marlene at their farm Santa Adela in the Santa Adela area of Jinotega. The farm is at 1,096-1,238 meters altitude. This coffee features Catuaí variety cherries that are meticulously picked at ideal ripeness and delivered to Finca Idealista for processing. The cherries undergo a 118-hour carbonic maceration natural fermentation process, which is a double fermentation in an anaerobic environment with carbon dioxide. The coffee is dried on raised beds. This processing method creates super sweet fruity flavors with notes of white grape, grenadine, and red grapefruit.
When entrepreneur Jay Beard discovered that founder Matt Herren was planning to close Goshen Coffee in 2011 after nine years of operation, Beard's eight-year morning coffee addiction drove him to purchase the entire company rather than find a new cup elsewhere. Their roasting philosophy centers around their custom-built fluid bed air roaster—a unique machine that bounces beans on cushions of heated air rather than tumbling them in traditional drums, achieving 90% greater energy efficiency while developing what they call "Good Shit Energy" through their cultivated trade approach that pays above fair trade pricing and builds lasting partnerships with growers.
