mc#005 Nicaragua, El Limoncillo, yellow pacamara, NTRL


The MC series. One of a kind.

The MC series is a an infrequent profile that we release for exceptional and super unique coffees. Typically these won’t fit into our standard line up of profiles because of either lot size or cup score/price, or both. Anything goes for the MC series. We will often push the boundaries and approach the roast from a different angle as well. 

The MC right now & origin details

A lot of coffees from any of the Mierisch owned farms are exceptional, this one is a more wild and unique one though. To our knowledge only 1 full bag of this yellow pacamara was produced for this season, and we are lucky enough to have it in our roastery. Tasting this coffee at origin was like drinking the original 5Alive, so much wild and tropical yellow and orange fruit flavours coming at you, really excellent acidity, and almost minimal ‘funk’ from the natural process. Which is a huge factor for us, as much as we enjoy highlighting all the new and old school processes in the specialty coffee world, we do not want to taste the process. We will also be highlighting this coffee at our shop via aeropress, and also as a 3rd options for espresso.


Notes: guava, passionfruit, honey

Country: Nicaragua, Matagalpa, Yasica Sur community

Producer / Mill / Group: El Limoncillo by the Mierisch family. Managed by Fausto Martinez

Elevation/Size/Farm: 1315-1400m (76 hectares, 9 different plots).

Process: natural

Variety: yellow pacamara

Harvested: 2023 summer

Natural process. Wet mill @ Mama Mina (neighbouring farm of Fincas Mierisch), and Dry mill taking place @ Beneficio Don Esteban 45 minutes away. More from Erwin, “Only Optimally Ripe Cherries Are Hand-Harvested, Floated In Water To Remove Any Unripe Cherries, And Hand Sorted. The Wet Cherries Are Then Carefully Transported To Our Dry Mill Where We Proceed To Sun Dry. We Emphasize A Slow And Prolonged Drying Time, Nevertheless We Give The Wet Cherries 100% Sunlight On Raised Beds, As A Thin Layer, For The First 4 Days (This Diminishes The Risk Of Mold Growth Or Overfermentation). Following This, The Coffee Is Moved To Our Greenhouse With Raised Beds Where It Will Finish Its Slow Drying Phase Under 50% Shade For An Additional 25 – 30 Days Until Reaching A Humidity Below 12%. The Final Steps Are The Stabilization Periods. First The Parchment Stabilizes For A Month, We Then Proceed To Hull And Sort The Parchment. Second Stabilization Occurs In Green, For An Additional Month. This Will Assure The Humidity Amongst All The Beans Are Uniform.”

Dry Time: 29-34 days Drying Method: Sun dried on beds Moisture: 11.8% Density: 929g/L

The farm is quite eco friendly, with 7 waterfalls, and a number of hydro electric powered generators providing electricity for both the permanent farm workers that live there, also temp workers and pickers. It’s on the edges of Matagalpa and this yellow pacamara specifically actually mutated on this farm, from the red to yellow. After one of the security guards noticed it on a single plant, they took all the yellow cherries they could and propagated them, over and over until they had enough to yield a sellable amount.

More on the farm: Diurnal Temp. Cycle: Avg High 25C, Low 17C

Coffee Varieties: Javanica, Red and Yellow Pacamara, Ethiosar, Red Catuai, Red Bourbon.

Protected Rainforest: 54 hectares Awards:

Cup of Excellence 2008 (2nd Place)

From our friends at La Finca Dist: The Yellow Pacamara is a natural mutation of the Red Pacamara (a cross between a Maragogype and Pacas). We first discovered this yellow maturing varietal on our farm El Limoncillo around 2004. We re-planted some seeds from these initial trees and from there have grown this varietal in our other farms as well. This varietal requires more food (fertilizer) than other varieties, about 20% more when compared to a Bourbon or Caturra, and requires soil that is rich in magnesium, zinc, and potassium (which La Huella is generously endowed with). It is also a varietal that is susceptible to diseases and does not produce a large yield. Despite these disadvantages, this varietal produces a spectacular cup profile. Fruitier and more citric than its red maturing cousin.