Carbonic maceration started in wine. Someone in coffee looked at what it was doing to grapes and asked the obvious question: what if we tried this with a cherry? When that cherry belongs to Mario González and his Parainema grown in the volcanic soils of northern Nicaragua, the answer is limeade, honeysuckle, and cantaloupe. This is your last hit of sunshine before fall takes over, bright, aromatic, and genuinely wild.
Three Generations, One Obsession
Conditions Wild grows at Los Suyates in El Volcán, Dipilto, high in the volcanic soils of northern Nicaragua. Mario González is a first-generation producer and agronomist who built the farm from scratch with a goal that always reached past the harvest. His son Mario José is an agronomist too, and his 18 year old grandson Carlos Mario is studying agronomy right now, three generations chasing the same obsession. That dedication keeps showing up where it counts: Los Suyates is a repeat face in the Cup of Excellence Top 10. This is what coffee tastes like when the science is dialled in and someone decides to get a little curious with it.FAQ
The minimum for wholesale outside the Lower Mainland is $250.
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We ship every Wednesday and Friday.
Contact alison@funk.coffee
Contact aren@funk.coffee