This coffee is from El Limoncillo farm in Nicaragua, produced by the Mierisch family who have been growing coffee for over 110 years across 11 farms in Nicaragua and 3 in Honduras. The Yellow Pacamara is a natural mutation of the Red Pacamara, first discovered on El Limoncillo around 2004. This variety is a cross between Maragogype and Pacas, requiring soil rich in magnesium, zinc, and potassium, and about 20% more fertilizer than Bourbon or Caturra. It is susceptible to diseases and produces lower yields but delivers a spectacular cup profile that is fruitier and more citric than its red maturing cousin. Processed using natural methods, this coffee offers notes of peach, pineapple, red grape, caramel, orange, and floral.
Origin
El Limoncillo (Nicaragua)
Flavor Notes
Floral, Orange, Caramelized, Pineapple, Peach, Red Grape
