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3 Las Delicias
2314.9Los Favoritos PRACTICE
US$10.00/lb
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The personal farm of Eleane Mierisch, Las Delicias is a relatively new farm with it's establishment in 2014. Yet in a short time it has already made some waves by obtaining 4th place in Cup of Excellence Nicaragua in 2017. Eleane only cultivates a handful of varieties, including Javanica and Gesha, but this lot represents the other variety on her farm: Yellow Pacamara. We discovered this yellow maturing mutation on our farm El Limoncillo back in the early 2000's, and have since then been planting it on different farms and microclimates. Las Delicias is located in the Jinotega region of Nicaragua, with an average altitude of 1400masl, overlooking the manmade lake of Apanas.
| Boxes: | 3.5 |
|---|---|
| Score: | 89.03 |
| Variety: | Yellow Pacamara |
| Weight: | 231.49 |
| Process: | Washed |
| Region: | Jinotega, Nicaragua |
| Rank: | 3 |
| Cupping Attributes: | Grapefruit, Malic Acid, Citrus Fruit, Grape, Juicy, Passion Fruit, Star Fruit, Winey. Floral, Stone Fruit, Brown Sugar, Chocolate, Dried Dates, Goji berry, Honeydew, Mandarin, Nectarine, Peach, Red Grape, Star Fruit, Sweet, Sweet Bread Pastry, Sweet spice, tyme, peach wine |
| Processing Description: | Only optimally ripe cherries are hand-harvested, floated to remove any unripe cherries, hand sorted, and then de-pulped with little to no water. We then proceed to implement a dry fermentation of the mucilage in open air fermentation tanks for 24 - 34 hours. Following the fermentation time, we proceed to wash the parchment with clean water. The wet parchment is 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 parchment 100% sunlight on raised beds for the first 2 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 13 - 15 days until reaching a humidity below 12%. The final step is the stabalization of the dried parchment to make the humidity amongst all the beans uniform. |