||Nicaragua Finca Limoncillo Natural Yellow Pacamara 2017
||Varietal: Yellow Pacamara
Oh hello there! My name's Steve and I really like the colour red. It's my favourite, you might have guessed by all the red everywhere. ;) However, this is a rare occasion on which I want to talk to you about a different colour: an amazing yellow that I've really fallen in love with. In the past we only had red Pacamaras. If you know me then you know I love red and I love Pacamaras, so it was a match made in heaven! But a little while ago I came across a yellow Pacamara and wow, wow wow wow.
Many years ago I was in Nicaragua visiting Finca Limoncillo. I was introduced to this not-red Pacamara and, after tasting a small sample, I begged Erwin (the farmer) to sell us some. He told me that they were using all the crop to create more seedling to plant more coffee, but that it would soon be available. Gone were the days of me being a red-only kinda guy.
Fast forward a few years and it was available in the Los Favoritos Fincas Mierisch auction, where some very special lots were up for grabs to the highest bidder. After tasting what I had tasted in Nicaragua, I knew I had to have this lot. Due to the bidding process, the entire production of yellow Pacamara from that year was split between us and an amazing roastery in Japan, and so the journey began.
As I said, 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 is this varietal so rare? Well, it's a freak natural mutation from red fruit to yellow, and it was spotted by a security guard on the farm. They isolated it, harvested the seeds for more seedlings, and then just kept going and going.
In the cup this is raspberry jam with chunks of tinned peaches, a creamy mouthfeel and a whole slice of James Brown funk at the end.
Municipality: Yasica Norte
Farm name: El Limoncillo
Farmer: Dr. Erwin Mierisch
Farm size: 171 hectares
Coffee growing area: 109 hectares?
Harvest months: December–February
Diurnal temperature cycle: average: high 28° C, low 20° C
Altitude: 1,200 m.a.s.l.?
Varietal: Yellow Pacamara
Processing system: Natural
Medium - into the gap between cracks and let it develop, but drop before second crack starts.
"Quick Look" Guide
Raspberry jam, tinned peaches, creamy, James Brown funk.
Note: Cupping Score for Flavour is actually 7.5 & Aftertaste is 6.5, not as above (software limitation, allows whole numbers only)
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