La Finca Distribution Corp.

Washed Yellow Pacamara - Finca La Huella

Sale price Price $1,869.98 CAD Regular price

$9.25USD/LBx1.33 conversion

Lot Number: 2094
Harvest: 2019/2020
Bag Type: 69kg GrainPro
Varietal: Yellow Pacamara
Process: Washed
Fermentation Time: 36 hours
Drying Method: Sun dried on beds
Drying Time: 15 days
Moisture: -12.50%
Screen Size: 18-20 100%
Farm: La Huella
Producer: Mierisch Family
Farm Region: Matagalpa
Country: Nicaragua
Year of Establishment: 2014
Farm Elevation: 1315 – 1400 masl
Number of Plots on Farm: 9 plots
Lot Size: 10 bags
Plot name: Los Angeles
Amount of Permanent Employees: 12
Amount of Temporary Employees During Harvest: 120
Cultivated Hectares: 76 hectares
Total Production of Green Coffee: 2,700qq
Typical Flowering Months: 1st March, 2nd April, 3rd Mid-May
Typical Harvesting Months: December – March
Pick date of this lot: 06/01/2020
Wet Mill on Site? No, shares one with our other farm that is right next to it, Mama
Dry Mill Name/Location: Beneficio Don Esteban, Matagalpa (45 min away)
Varietal Information
The Yellow Pacamara is a natural mutation of the Red Pacamara (a cross between a Maragogype and Pacas). We first discovered this yellow maturing varietal on our farm El Limoncillo around 2004. We re-planted some seeds from these initial trees and from there have grown this varietal in our other farms as well. This varietal requires more food (fertilizer) than other varieties, about 20% more when compared to a Bourbon or Caturra, and requires soil that is rich in magnesium, zinc, and potassium (which La Huella is generously endowed with). It is also a varietal that is susceptible to diseases and does not produce a large yield. Despite these disadvantages, this varietal produces a spectacular cup profile. Fruitier and more citric than its red maturing cousin.

Washed Process
This Yellow Pacamara was processed as a Washed coffee. All our processes begin at the farm by only selecting optimally blood red, ripe cherries. These are floated and then carefully depulped using the least amount of water as possible. After depulping, it dry fermented in fermentation tanks for 36 hours. We prefer the dry fermentation method because of water conservation purposes, it also helps remove the mucilage quicker. Post fermentation, the parchment is washed then transported to our dry mill.
At Don Esteban we do not dry on concrete patios. On the ground we place a thick layer of parchment which we then cover with a black colored polymeric material net that allows air to pass between the ground and the coffee; allowing a more even dry. This lot dried on the tarps for two days under 100% sunlight, in order to prevent over fermentation or mold growth. After this it was transferred onto the Africans beds where it was dried with 50% shade for an additional 13 days until it reaches a humidity range of 12.5% or below. Total drying time for this lot was 15 days. Once dried, they are moved to our warehouse where they will rest as dried cherries for a month to homogenize the humidity in the beans. This slow drying process will also extend the shelf life of the beans as the embryo will be kept alive for as long as possible.
Farm Information
La Huella is a relatively new farm; it was purchased in 2014. Nonetheless, it is producing some of our best coffees. It is located inside the Arenal Nature Reserve which places restrictions on deforestation and water contamination. Something unique about the micro-climate of this farm is that it will be covered in fog for around 60% of the day. This means we do not use many shade trees on La Huella, because the farm auto-shades itself with the fog. The Yellow Pacamara variety, which requires more sunlight than other varieties like Gesha, thrives on this farm due to the limited number of shade trees. Other varieties grown on this farm are Yellow Pacas, Red Pacamara, Javanica, Orange Bourbon, Red Catuai, SL-28 (just recently) and H1 Centroamerican (just recently).
Written by: Erwin Mierisch 3