Nicaragua Finca Limoncillo Washed Red Pacamara
Satsuma, lemon, brown sugar, hops
The story of Hasbean and Finca Limoncillo is a long and exciting one - we've been working together for 13 years now! A bakers' dozen of coffee harvests shared between Matagalpa and Stafford make us very happy customers. We've been telling the story of this relationship for many years now and we don't intend to stop any time soon because it's such a big, big, big relationship for us! So much of where we are today has come from this relationship. We're super proud of everything that's happened in the past, and super excited for where we can go in the future.
Limoncillo (and a handful of other fantastic farms) are owned by Dr. Erwin Mierich. Having previously lived and worked in the USA, he returned to Nicaragua in the mid-1990s. He explained, "While I was living in the United States, I worked as a gynaecologist, but then I had to come back to Nicaragua and lead this farm. Coffee has been my passion since I was a little boy".
Our relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. We cupped the coffee and instantly loved it - We had to have it! It was a wonderful surprise to discover after the auction closed that it was owned by a family in Nicaragua who were already good friends of ours! The following year we visited the farm with our Nicaraguan importers and agreed that they would bring the coffee into the UK for us.
A few years ago we were notified by the importers that they would not be buying the coffee again (for reasons other than the cup quality) which led to some frantic phone calls on our part, and a dig down the back of the sofa for enough loose change to fund buying 12 months' worth of coffee all in one go. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time. The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship that we're so very proud to have.
Finca Limoncillo is located in the Matagalpa region of Nicaragua and it's a whopping 171 hectares in size, which is heckin chonky! 109 hectares of this is used for coffee cultivation, with the remainder used to raise cattle and horses, and left to natural woodland. The family have heaps of policies and initiatives to make everything as sustainable as possible on this vast farming area: their use of chemicals is minimal, and the impact on the environment is always minimised by careful and considerate land management.
It's owned and run by the Mierisch family who are, by now, very close friends, and well-respected producers in Nicaragua. They're known for their experimental processing, varietal work, and exceptional coffee. The family employ over 3000 staff during the harvest, and at Limoncillo over 60 families live on the farm full time. They are seriously loved by the guys who work for them, more than any other producer we buy from there is genuine love and respect between the family and their workers. The fact that the family are our friends helps us drill down into the details of what they do for the people who work for them.
On the farm, the family:
- The employers pay their staff 30% more than what is typical minimum wage, as well as:
- Provide free housing for 60 families on their farms
- Provide free electricity and running water for their homes
- Provide free food for all workers
- Have free daycare facilities for families to use
- Provide free health care facilities on the farms
- Employee on-site teachers who educate their staff and teach other skills such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.
This is a Pacamara varietal coffee. Pacamaras are a little crazy on the cupping table. Pacamaras are exciting. Here at Hasbean, we really like Pacamaras! It's a varietal that came from two quite different varietals and the name Pacamara came from its parents - Pacas and Maragogype.
Pacas is a natural and spontaneous mutation of Bourbon, El Salvador's answer to Villa Sarchi in Costa Rica or Caturra in Brazil, it thrived in the El Salvadorian climate where it was first found, but is very happy in other Central American countries too. Maragogype (pronounced mah-rah-go-heep-eh) is another natural mutation but this time of Typica, however it really puts the MUTANT in mutation as it's a huge varietal and where Pacamara gets its bigger size from.
So how did they meet? No not at a bar on or Tinder, but in the Genetic Department of the Salvadoran Institute for Coffee Research (ISIC) back in 1958. There was a coffee breeding program using lots of varietals, these two of many, and after a great deal of work, seed distribution and trial and error, Pacamara became the amazing varietal we know it as today. For a more detailed rundown of the history of the Pacamara varietal, please have a read of the article we have on its history here.
- Country: Nicaragua
- Department: Matagalpa
- Community: Yasica Sur
- Farm: Limoncillo
- Farm manager: Fausto Martinez
- Farm owners: Mierisch Family
- Farm size: 171 hectares
- Coffee growing area: 119 hectares
- Protected rainforest: 54 hectares
- Altitude: 1,200 m.a.s.l.
- Diurnal temperature cycle: Avg High 25ºC, Low 17ºC
- Varietal: Red Pacamara
- Processing method: Washed
Satsuma, lemon, brown sugar, hops
- Clean cup: (1-8): 7
- Sweetness: (1-8): 6.5
- Acidity: (1-8): 6.5
- Mouthfeel: (1-8): 6
- Flavour: (1-8): 6.5
- Aftertaste: (1-8): 6
- Balance: (1-8): 6
- Overall: (1-8): 6.5
- Correction: (+36): +36
- Total: (max. 100): 87
Pacamaras have a very unique size, density and structure, so don't expect them to grind like any other coffee. We find going a little finer than you normally would and allowing more time for the grinder to get its teeth into the bigger beans often leads to delicious results.
Medium - through first crack and push it steadily up to the first pops of second as it cools. Don't slow down too much or push it too far or you'll lose the intense sweetness in this cup.
If you place an order before 07:30, it will be roasted and dispatched that day. If you order after 07:30, it will carry over to the following working day for roasting.
We offer free UK mainland delivery on all orders over £50.00. One bag sent with First Class postage will cost £1.95, and one bag sent with Second Class postage will cost £1.00. DPD next working day delivery is available for a flat rate of £5.00 for all orders up to 10kg.
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For more information please visit https://www.hasbean.co.uk/pages/shipping