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In 1929, Don Felipe began growing Arabica coffee on his farm in the mountains of Jinotega, Nicaragua. Over the years, our family perfected his processes ensuring the finest specialty coffee is produced. With low acidity, our coffee boasts smooth, sweet characteristics and citrus notes. Primos Coffee Company never blends our coffee with others thereby maintaining its unique qualities.
In May, the farm smells sweet with the flowering of the coffee plants. Beneath each bloom is a tiny coffee fruit, or cherry. Protected by a canopy of shade, the coffee cherries develop slowly over eight months, enhancing their flavor.
Harvested by hand, each plant is passed several times during the crop with only the ripe cherries being individually picked. The cherries are wet milled daily with natural spring water to remove the skin and pulp. The remaining seeds, or beans, are then fermented for 36 hours.
The beans are fully washed and then naturally dried in the fresh air and strong sun. The dried green beans are exported directly to our Texas roasting facility where it is drum roasted in small batches using profiles carefully developed for our medium bodied coffee.
The coffee has been dark roasted also known as full city or light French roast. The roast flavors dominate the origin flavors of the beans. After roasting, the beans were finely ground. Finely ground coffee is the most efficient grind for extracting the coffee’s flavor and is best used with quick brewing methods such as espresso and pour over. From our farm and roaster to your home, we know you will enjoy every cup.
Size: 1 Bag
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100% Arabica Coffee
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