Nicaragua Pacamara "Funky Process" - Green

Country: Nicaragua
Region: Matagalpa
Varietal: Pacamara
Producer: Mierisch Family
Process: Funky
Altitude: 1000 M
Grade: SHB
Certification: Direct Trade
Cupping Notes: Dark Chocolate, Floral, Strong Fermentation, Unique, White Wine
Recommended Roast: City to City+

Extremely unique and funky coffee. Best brewed manually.

Description: For the funky coffee lover! This is a process in which a certain amount of controlled over-fermentation in the cherries is allowed. It begins the same way as all drying methods from Fincas Mierisch, with ripe cherries. After they are floated they are carefully transported to the dry mill. Once at the mill, cherries are laid as a thick layer on a plastic tarp (usually coffee is spread as a thin layer). The coffee is not moved as often (usually we move the coffee three to four times a day). A thicker layer and not moving the coffee as often will allow the initiation of some degree of fermentation. The coffee remains covered on the patio between 24 to 36 hours, with constant monitoring that the cherries do not ferment completely. Cherries are monitored by tasting the cherry/mucilage with the intention to not allow the coffee to taste like vinegar (which will mean over fermentation).

After the controlled fermentation stage, the coffee is spread out as a thin layer and it is moved more often to promote even drying. It will sundry on the patio for 8 days, and then an additional 28-30 days on the African beds until it reaches 12% humidity. The coffee is then moved into our well-ventilated warehouse and allowed to rest for 30 days before it is milled. After it is milled, the coffee is allowed to rest for an additional 30 days as a green bean.

The pacamara variety mixed with the “funky” processing gives this coffee an incredibly unique flavor with very strong fermentation. Grab some while it lasts if you are feeling adventurous!

farm to cup

We get our beans from the farms and roast coffee daily. We truly are farm to cup.

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