This coffee is a Yellow Pacamara variety from the Los Papales farm in the Jinotega region of Nicaragua, grown at an altitude between 1,300 and 1,500 meters. It undergoes an anaerobic washed process. The flavor profile features notes of mango, dates, and toffee, characterized by a bold, rich tropical fruit profile and a heavy body. This coffee is suitable for both filter and espresso brewing methods, including milk-based drinks.
Jolly Bean Roastery operates from an old mill in Sowerby Bridge, in West Yorkshire's Calder Valley. It started on a 1kg roaster, graduated to a 2.5kg machine nicknamed Tony that the team drove from Portsmouth wedged into a hatchback, and now runs a 10kg Besca. They source ethically and work to keep overheads low enough to make rare and experimental coffees accessible, including lots processed with anaerobic and maceration techniques from Colombian producers. The roastery also runs Giddy Arts, a sister café in Saltaire opposite Salts Mill, which doubles as a general store with a plastic free refill section where customers can bring old coffee bags for freshly roasted beans.
