Nicaragua Jinotega Finca La Escondida Natural Red Pacamara
Tasting Note: Orange Marmalade | Grapefruit | Yellow Fruits | Vanilla
Size: 200g / 1kg
Brewing Recommendation: Filter Brew
Pacamaras are extraordinarily large beans as a result of cross-breeding between the Paca (the tasty trait) and Maragogype (the size trait). The Salvadorean Institute for Coffee Research first developed this varietal in 1958.
The Pacamara has distinguished itself for its strong yields and cup profile by successfully adjusting to the distinctive growing conditions of the area. The cherries of the Red Pacamara ripen to a blood red colour, as opposed to those of its mutant cousin, the Yellow Pacamara. Its cup profile tends to favour aromas of orange marmalade, grapefruit, yellow fruits and vanilla. Its citrusy, yuzu-like acidity is wonderfully balanced by its creamy, thick mouthfeel. The process
At La Escondida, coffee cherries are hand-picked at their peak of ripeness and then placed in a water tank to eliminate any unripe cherries floating on the water. The cherries are then carefully transported to the Don Esteban dry mill.
Coffee cherries are not dried directly on concrete patios at the Don Esteban mill. An airflow system is created for drying coffee by laying down a thick layer of parchment covered by a black polymeric material net.
Coffee cherries are dried on the patios in 100% sunlight for the first 4 days to prevent mold growth and excessive fermentation.The cherries are turned 3 to 4 times a day. Finally, the cherries will be transferred to the greenhouse, where they are being exposed to 75% sunlight on raised beds for 26 days to complete the slow drying process.
This amount of shade and the ventilation door on the side of the greenhouse keeps the temperature of the greenhouse below 32°C at all times. The total drying time is 30 days until the humidity reaches 11% or less.
On the Naming of the Coffee
At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
Nicaragua is a Central American nation known for its dramatic terrain of lakes, volcanoes and beaches.
Jinotega is the capital city of the Department of Jinotega in north-central Nicaragua.
|Fincas La Escondida
||Located near Lake Apanas in Nicaragua, near the city of Jinotega. The word Escondida means "hidden" in Spanish.
Natural in coffee usually means that the coffee is sun-dried without removing the flesh and skins of the cherries. This processing method enhances the fruitiness of the coffee but is prone to over-fermentation.
||A cross between the Paca and Maragogype varietals.