||Nicaragua Finca Limoncillo Elegant Natural Red Pacamara 2018
||Varietal: Red Pacamara
I've been telling the story of Hasbean and Finca Limoncillo for many, many years now and I don't intend to stop any time soon because it's such a big big big relationship for me : ) so much of where we are today has come from this relationship, and I'm really proud of everything that's happened in the past, as well as super excited for where we can go in the future.
The relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!
The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee into the UK for us. Eventually, via my supreme Steve pester power they caved in (probably just to stop the flow of emails and phone calls!) and kindly did so.
This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. 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, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship that I'm so very proud to have.
Finca Limoncillo is located in Matagalpa and, at 171 hectares in size, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.
The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.
On the farm, the family:
Pay their staff 30% more than what is typical minimum wage.
Provide free housing for 60 families.
Provide free electricity and running water for their workers' homes.
Provide free food for all workers.
Provide free daycare facilities for families to use.
Provide free healthcare facilities.
Employ on-site teachers who educate the 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.
The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was visiting we ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!
This is a Pacamara varietal coffee. Pacamaras are a little crazy on the cupping table. Pacamaras are exciting. I like Pacamaras! I 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 ...
So why the 'elegant' part of the name? Well, when I visited the farm and Erwin presented the samples, he gave me this coffee. I couldn't get any other word but 'elegant' to describe it, but it's just so different to last year's crazy offering.
They told me one year that they had a policy of turning the coffee more often, apart from for one lot (see the other natural 'funky' Red Pacamara we're offering), but this cup was quite different. It's a unique Pacamara and may be the shape of things to come with better and better processing.
In the cup, think of a Mon Cherie. There's the dark chocolate, the hint of liqueur and then a tart Cherry that sweeps over you.
Municipality: Yasica Norte
Farm name: Limoncillo
Farmer: Dr. Erwin Mierisch
Farm size: 171 hectares
Coffee growing area: 109 hectares?
Altitude: 1,200 m.a.s.l.?
Varietal: Red Pacamara
Processing system: Delicate natural process and sun dried
Pacamaras have a very unique size, density and structure so don't expect them to grind like any other coffee. I find going a little finer than I normally would + allowing more time for the grinder to get its teeth into the bigger beans often leads to delicious results.
Medium dark - through first crack, through the gap and drop just as the first pops of second begin.
"Quick Look" Guide
Cherry, dark chocolate, liqueur.
Note: Cupping Scores for Aftertaste & Balance are actually 6.5 each, not as above (software limitation, allows whole numbers only)
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