Nicaragua Yellow Pacamara Rosé Washed

About This Coffee

Aromas of blackberry, passionfruit, and Meyer Lemon. A BIG cup. Boisterous acidity and thick coating mouthfeel. Mango and cassis continue in the cup where they mingle with flavors of tart cherry, grapefruit, and chocolate. The Mierisch Family had planted a field of the Pacamara variety at their Limoncillo farm more than 20 years ago. In 2004 a worker noticed 3 trees in the farm that were yellow when ripe, not red like the others. They collected seeds from these trees and began building a nursery of them and first planted this variety at the Limoncillo farm and then later other farms owned by the family. The cup quality is exceptional. Very high acidity and heavy mouthfeel. leaning more towards yellow fruits in its cup profile. Peach, Lemon, grapefruit, and in natural processed versions flavors of tart cherry. This variety is currently limited to but a handful of farms and is produced in very small quantities. In recent years The Mierisch family has held an online auction for their best cupping lots. Judged by an international panel of experienced Cup of Excellence judges. We have purchased these lots in the past. The last 2 years we have asked them to make exclusive lots for us using our yeast fermentation methods with strains we have provided to them. This year’s coffee was harvested March 1st, 2024. Las Delicias is a 12 hectare farm in Jinotega at 1260-1450m elevation owned by the Mierisch Family. There are several varieties planted at this farm: Javanica, Yellow Pacamara, Gesha, Yellow Pacas, Red Bourbon. The Yellow Pacamara was planted here in 2014. Rosé Washed Process: A Double fermentation method we pioneered in Hawaii and have begin teaching to a handful of our suppliers around the world. Like with Rosé wine this is a fermentation that involves a period of skin contact at the start. Coffee Cherries are first rinsed and floated and inoculated with wine yeasts and fermented in a bioreactor as the first step. Then the cherries are pulped and fermented again in the must from the cherry. The yeasts produce fruity esters along with helping to reveal some of the varietal aromas from the coffee cherries. The resulting coffee has the mouthfeel and acidity of a washed coffee with enhanced fruit and floral notes that gives the impression of watermelon and strawberry and white flowers similar to what one might find in Rosé wines.