Coffee Description
Launching with fragrances of dates, figs, and buttered pecan, this balanced coffee offers raspberry tartness up top, with the base immediately jumping to deeper cocoa and almond brittle flavors. Sweet and savory, velvety of body, it delivers rose aromas and more juicy sweetness as it cools.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Pacamara
Process
Washed
Elevation
1500 masl
Region
Nueva Segovia
About Don Jose Rene Paguaga of Nicaragua
Don Jose Rene Paguaga started his own farm as a teenager. He married, and soon his children were turning the farm and dry mill into their playground. But in 1979, civil war forced him to take his family over the border into Honduras. Don Rene, 61 at the time, grew coffee there as well, but when the Nicaraguan government returned his beneficio (mill), St. Lucila, to him 10 years later, he moved his family back, and at 72 years old, bought several farms including Los Congos. In his 90’s now, Don Rene’s passion for coffee is still contagious.
Finca Los Congos is the last farm on the whole mountain. It takes its name from the howler monkeys that roam freely in the area and most of the terrain is still in virgin form. Here coffee grows and ripens slowly, bathed in mists, shaded by fruit and pine trees, giving it time to develop peak flavor. Coffees from Los Congos repeatedly place in upper numbers of the Nicaraguan Cup of Excellence program and Presidential Awards.
Nueva Segovia, Nicaragua
Mast Coffee Co.
Many coffee roasters start as a cafe and segue into roasting, but the two 23-year-old entrepreneurs who founded Mast Coffee Co. in 2013 had a different vision. Roseville, California (just outside of Sacramento) needed quality coffee, and Mast would provide it. Begun as a wholesale company with a focus on both outstanding coffees and customer service, Mast Coffee Co. quickly grew and will soon be opening a retail café.
Michael Sanchez and Stephen Mentze started Mast Coffee Co. in a garage, but quickly grew to a 3,500 sq. foot facility where they roast during the day and jam at night (both are accomplished drummers). From roasting on a popcorn popper to acquiring a 1989 Probat L12, these dedicated coffee dudes are building a family around great coffee and caring service in Northern California.
