Nicaragua Maximino Palacios

Perc Coffee worked with producers Maximino and Marlene Palacios at Santa Adela in Nicaragua to showcase a natural lot shaped by carbonic maceration. Whole cherries were sealed and double fermented in a carbon dioxide environment, with pH tracked closely to guide clean fruit expression. This style limits oxygen, encouraging slow enzymatic activity that pushes berry and citrus tones while keeping the finish tidy. Grown at 1250 meters and roasted light, the cup leans toward clarity and high sweetness without heavy roast influence. Catuai here tends to deliver compact sweetness and a round, approachable texture.

The roaster describes the taste as cherry Lifesavers, orange marmalade, and Fuji apple. In the cup, it might remind you of red fruit candy sweetness, sunny citrus jam, and a crisp apple snap. Expect a sweetness-first profile with lively but gentle acidity and a smooth, lingering finish. If you are pairing, reach for a buttered biscuit, orange zest scone, or simple yogurt with granola so the fruit-forward character can lead.