Nicaragua Fincas Mierisch - La Huella Yellow Pacamara Natural Anaerobic

Nicaragua Fincas Mierisch - La Huella Yellow Pacamara Natural Anaerobic is a coffee bean variety grown by the Mierisch family, who have been cultivating coffee for over 100 years. The family owns nine estates, eight of which are located in Nicaragua and one in the Cerro Azul region. The Pacamara variety, a cross between the Maragogype and Pacas varieties, is highly prized for its large size and excellent quality. The Yellow Pacamara is a variant of the Red Pacamara and has a richer fruit flavor.

The coffee cherries are processed using a natural anaerobic method, where they are fermented in an oxygen-free environment for 48 hours. After fermentation, they are spread out in a thin layer on a waterproof plastic sheet and carefully turned three times a day to prevent damage. The coffee beans are dried on a thick layer of parchment paper on the ground, covered with black polymer material that allows air to pass through for even drying. The drying process takes 30 days, after which the beans are stored in a warehouse for one month to even out humidity levels and balance flavors.

The roasted beans have a unique orange-red color and release a bright, intense pomegranate aroma when brewed. The flavor profile includes notes of pomegranate, wine, green apple, kiwi, and honey, providing a rich and diverse taste experience. For brewing, a 1:15 coffee-to-water ratio is recommended using a simple pour-over method for approximately two minutes. The acceptable temperature range is between 89 to 95 degrees Celsius, with higher temperatures