||Nicaragua Finca Limoncillo Washed Red Pacamara 2014
||Varietal: Red Pacamara
The story of Has Bean and Finca Limoncillo has been told many a time but it's 1 I really love to share, so much of where we are today has come from this relationship. I'm super proud of everything that's happened in the past and amazingly excited for where we can go in the future.
We first bought from this farm back in 2007, in a buying group in the Cup of Excellence. From the first time I cupped this coffee, I loved it and it was one I had to get. It was only after the auction closed that I found out it was owned by the father of two brothers in Nicaragua who are probably the only people I know from the country, and are good friends of mine.
The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee from it in for us. Eventually they caved in and kindly did this for us. This worked well for two years. But the year before last we received an email saying that the importers were not going to be buying the coffee any more, for reasons other than the cup quality.
This led to some frantic phone calls and some thorough searching of the back of the sofa for enough loose change to fund buying 12 months' worth of coffee in one go. Many obstacles were in the way of doing this deal, but luckily we were able to pull all the strings together with so little time.
Last year we had time to plan, and this year we had even more! This has allowed us to expanded what we bring in from the farm and offer more and more exciting and innovative coffees.
The farm is located in Matagalpa and is a huge 171 hectares. It's an amazing location with 9 waterfalls within the farm. It's owned by the Mieresch family, whom as I have already said are good friends, and are also well respected producers in Nicaragua, known for their experimental processing, varietal work, and exceptional coffee.
The fact that the family are friends help us drill down into the details of what they do for the people who work for them, and continues to prove to me that good people grow good coffee.
Pay their staff 30% more than what is typical minimum wage
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 day care 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. I like Pacamaras! Could ramble on about Pacamaras for a while, oh wait a minute, I did! If you'd like to know more about this fantastic varietal make sure to have a look at the article I wrote...
A washed coffee, what does washed coffee mean? Well my friends would you believe I made a video about it? I bet you would, and you'd be right! You should definitely click on this link to check it out...
HasBean.co.uk/Resources/Coffee Processing Videos/Washed
In the cup you're straight away going to get craft beer hops, beautiful floral and citrus notes both on the nose and on the tongue. From there the smooth and creamy chocolate sets in and rounds off with a soft pineapple finish.
Farm: El Limoncillo
Farmer: Dr Erwin Mierisch
Farm Size: 171.00 Hectares
Coffee growing area: 109.00 Hectares
Altitude: 1200 masl
Varietal: Red Pacamara
Processing System: Washed
Medium to medium dark roast. My preference is just into second crack, first few pops then drop.
"Quick Look" Guide
Hops, floral, citrus, chocolate, creamy, pineapple.
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