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Highest Bidder: Anonymous
6 El Limoncillo

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Winner: Canasto Coffee Co.

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El Limoncillo (a type of small lemon) is one of the oldest farms we own, with its foundation dating back to the early 1930's. Not the highest altitude farm we own, it sits between 950 - 1100 masl, but boasts 27 hectares of protected rainforest. El Limoncillo is also the birthplace of our Yellow Pacamara variety. A natural mutation of our Red Pacamara, we discovered a handful of trees on this farm back in early 2000's. Much to our surprise, the cup quality was more eye catching that its red maturing cousin. We then proceeded to isolate and propogate this yellow maturing variety. Although a very low producing, and disease vulnerable, variety Yellow Pacamara has the benefit of being resistant to coffee leaf rust and a fantastic cup profile.
Boxes: 4
Score: 88.56
Variety: Yellow Pacamara
Weight: 264.55
Process: Black Honey
Region: Matagalpa, Nicaragua
Rank: 6
Cupping Attributes: Lemon & Lime, Malic Acid, Grapefruit, Nectarine, Orange, Passion Fruit, Soft, Stone Fruit, Tartaric, Tropical Fruit, Winey, Tropical Fruit, Mango, Anaerobic, Bell pepper, Bittersweet Chocolate, Blueberry, Cherry, Complex, Cookie, Cranberry, Guava, Honey, , Jackfruit, Jasmine Honeysuckle, Lavender, Lime, Maple Syrup, Orange, Passion Fruit, Peach nectar, Red Grape, Ron, Stone Fruit, Strawberry, Vanilla, Big fruited character,  Mango, Nice underlying sweetness, Red Grape, Rum, Stone fruits, Tangy acidic impression, Very clean.
Processing Description: Only optimally ripe cherries are hand-harvested, floated to remove any unripe cherries, hand sorted, and then de-pulped with no water to leave as much mucilage as possible on the parchment. The coffee immediately begins it's sun drying phase with some shade for the first 2 days, and then once the parchment has taken on a blackish color, we move the parchment to our greenhouse where it will finish its slow drying phase for an additional 20 -22 days until reaching a humidity below 12%. The final steps are the stabalization periods. First the parchment stabalizes for a month, we then proceed to hull and sort the parchment. Second stabalization occurs in green, for an additional month. This will assure the humidity amongst all the beans are uniform.

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