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Try Our Coffee from Nicaragua Today
Venture into the unknown, broaden your flavor horizons, and purchase coffee from Nicaragua today. Here's to the continuous exploration of your taste sensations!
ROASTING WEDNESDAY, March 22nd.
TASTING NOTES
Aromas of Peach, Apricot, and Meyer Lemon. A BIG cup. Boisterous acidity and thick coating mouthfeel. Peach and lemon continue in the cup where they mingle with flavors of tart cherry, grapefruit, and chocolate.
YELLOW PACAMARA VARIETY
Pacamara is a large bean hybrid variety created in El Salvador from the short high yielding 'Pacas' variety and the Giant typically mutation 'Maragogype'. Known for excellent cup quality it often wins cupping competitions across Central America. But this variety always produced red fruit.
The Mierisch Family had planted a field of the Pacamara variety at their Limoncillo farm a couple decades 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. This year The Mierisch family held an online auction for their best cupping lots. Judged by an international panel of experienced Cup of Excellence judges. We were fortunate to acquire 65 pounds of 1 of their lots in the Auction last month. La Huella Yellow Pacamara Natural was ranked 8th with a score of 88.27.
FINCA LAS DELICIAS
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. After harvesting the cherries are first moved to patios for drying to lower the risk of mold growth and then moved to a shaded greenhouse to complete drying over 25-30 days.
Discover the Perfect Cup of Specialty Coffee with Our New Arrivals
Indulge in the rich flavors and aromas of our newest addition to our specialty coffee collection. Handpicked and expertly roasted, this coffee is sure to satisfy even the most discerning coffee connoisseurs.
Coffee from Nicaragua FAQs
Find answers to common questions about our coffee products, including brewing instructions, storage recommendations, and return policies.
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Specialty coffee from Nicaragua is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.
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There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of coffee from Nicaragua.
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To maintain freshness and flavor, store coffee from Nicaragua in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.
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Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.
