Variety: Yellow Pacamara
Process: Natural
Drying: Sundried on beds
Elevation: 1315-1400 MASL
Farm: El Limoncillo
Producer: Mierisch Family
Region: Matagalpa
Origin: Nicaragua
Notes: Golden Berry, Apricot, Dried Plum
 
 
Fincas Mierisch began with a legendary tale of a German geologist, Bruno Mierisch Boettiger, being hired by the Nicaraguan government to build their National Railroad in the 1800s. After completion, the government was unable to pay him in full, so they offered land in the high mountains of Matagalpa instead. Bruno never returned home to Germany, but chose to take part in the burgeoning coffee revolution in Nicaragua. Bruno's legacy continues to live on under the care of his great, great grand children. Today the family operates 9 farms in Nicaragua (and 3 in Honduras), and actively participates in the Cup of Excellence, striving for high quality, earning worldwide recognition.
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The Yellow Pacamara is a natural mutation of the Red Pacamara (a cross between a Maragogype and Pacas). The family first discovered this yellow maturing varietal on their farm El Limoncillo around 2004, and re-planted some seeds from these initial trees in their other farms as well. This varietal requires more food (fertilizer) than other varieties, about 20% more when compared to a Bourbon or Caturra, and 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 the challenges, this variety continues to be loved for its great quality cup profile, easy-drinking and naturally sweet.
 
Pourover is beautifully juicy sweet. And in extracting the espresso, we find this coffee benefits from a larger output, because there is lots of substance and sweetness to extract, creating a heavy-bodied, sweet, delicious espresso!