Ben Weiner - Yellow Pacamara Carbonic Maceration

Process & Profile

This rare Yellow Pacamara nanolot comes from Benjamin Weiner at Finca Idealista in Matagalpa, Nicaragua, grown at 1200 meters and fermented for 10 days using carbonic maceration—a process more common in winemaking than coffee. The result is a cup that’s wild, expressive, and deeply layered. Expect bright bursts of pineapple and mango, rounded by a smooth, brown sugar sweetness that lingers. Yellow Pacamara is known for its high natural sugar content, and this lot delivers it in full color.

Every Sip Starts with a Story

Finca Idealista has spent years refining the art of carbonic maceration—experimenting, innovating, and perfecting a process that turns coffee into an experience. Their dedication and curiosity led to a cup that’s almost beyond classification. It doesn’t taste like traditional coffee—it tastes like something new: a signature drink from a creative bar, bottled by nature.