||Nicaragua Finca Limoncillo Washed Pacamara Good Bad and Amazing 2013
||Varietal: Yellow & Red Pacamara
A triple pack of washed Pacamaras from Finca Limoncillo.
PLEASE NOTE YOU WILL GET 3X250g BAGS ALTHOUGH ONE OF THEM IN NOT TASTY, TWO ARE WONDERFUL.
RED PACAMARA (THE GOOD)
This is a Pacamara varietal coffee. Pacamaras are a little crazy on the cupping table. There are lots of them, but this is one of the first times we have had a washed version.
In the cup expect lemon pith on the front end, and think those bright vibrant hops you get in craft ales all the way through the rest of the taste. It has a creamy edge and all the sweetness of the other washed coffees from this farm; a unique and a tiny lot, which won't be around for long.
YELLOW PACAMAMRA (THE AMAZING)
I have never felt the need to tell you about the colour of the Pacamaras we have had in the past, as I have only ever seen red. In fact my searching has not shown any other yellow Pacamaras sold before. There are some countries growing some of this for seed stock, but no one as far advanced as the Mierisch family.
This comes from the special auction that was held this year called Los Favoritos Fincas Mierisch where some very special lots were sold to the highest bidder. I had my eye on both of these lots, and was bidding but had to drop out of one of them before i had to sell my kidney. But with one going to Japan and one coming here to the UK, this is a super special chance to try something amazing.
I first came across this yellow Pacamara two years ago, when visiting the farm. I begged Erwin to sell us some back then, but he told me they were using all the crop to create more seedling to plant more coffee, but soon it would be available.
So why is this so rare ? Well this is a freak natural mutation from red fruit to yellow and was spotted by a security guard on the farm. They isolated it, harvested the seems for more seedlings and kept going and going.
In the cup well this is as special as the price. Expect lovely peach and apricot and yellow fruit. A creamy mouthfeel with pineapple and tropical fruit.
RED PACAMARA PHENOL (THE BAD)
THIS WILL NOT TASTE GOOD, A WARNING, THIS IS AN OPPORTUNITY TO LEARN SOMETHING ABOUT COFFEE.
Phenol is one of the worst defects are impossible to see,. Phenol defect is found in many origins, but is most identifiable in Colombia and Brazil (I have encountered it in Honduras, Nicaragua and El Salvador No conclusive research has proven the cause of phenol in the cup, but it is one of the most obvious defects to taste. It is a dirty, nasty sulpherous flavour, and something I am super sensitive to. There are no identifiable traits on the cherry tree or green bean, only in the cup.
Some have said antidotally its from the way the tree faces the sun, others say it is from bad processing, that it is microbial. Others say it is the tree's defence from the the coffee boring insect. It reminds me a lot of potato that you find in African coffees thats from bacteria, so thats the only interest I can lend to the argument.
And it shows here, it can be found at some of the best farms in the world. Normally you Joe Public do not get chance to try this, be we begged the guys at the farm to sell us what they would normally throw away, and give you the chance to what only ever shows up on the cupping room table of a mill or farm or exporter.
In the cup it tastes of sulphur and dirt. Not for the feint hearted.
Farm: El Limoncillo
Farmer: Dr Erwin Mierisch
Farm Size: 171.00 Hectares
Coffee growing area: 109.00 Hectares
Altitude: 1200 masl
Varietal: YELLOW and RED Pacamara
Processing System: Washed
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