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, caramel, and baking spices. 


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.


La Huella is a 76 hectare farm at 1315-1400m elevation owned by the Miersch Family.
Shade trees are sparsely planted at this farm as the fields are often covered in fog and the Yellow Pacamara variety needs plenty of sun to thrive. They have found the yellow pacamara needs 20% more fertilizer than varieties like caturra (despite producing much less coffee) and needs higher amounts of magnesium, zinc, and potassium, Which La Huella's soils are rich in. There are several varieties planted at this farm: Javanica, Yellow & Red Pacamara, Gesha, Yellow Pacas, Red Catuai, Pink Bourbon (recently), H1 (recently), SL-28 (recently). 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. 


This option is currently sold out.

  • Continent: Central America
  • Country: Nicaragua
  • Farm: Finca La Huella
  • Process: Natural
  • Region: Matagalpa
  • Variety: Yellow Pacamara

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