Refreshing the bid...
10 El Limoncillo
2645.5Los Favoritos PRACTICE
US$10.00/lb
x
0
Bids
Winner:
The live update mode has been suspended, please login to continue watching the live update.
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: | 88.24 |
| Variety: | Yellow Pacamara |
| Weight: | 264.55 |
| Process: | Natural |
| Region: | Matagalpa, Nicaragua |
| Rank: | 10 |
| Cupping Attributes: | Apple cider, Citric Acid, Cola, Grapefruit, Lime, Malic Acid, Mandarin, Orange, Passion Fruit, Mango, Apricot, Brown Sugar, Chamomile, Coconut, Dark Chocolate, Fermented peach, Honey, Kiwi, Lavender, Milk Chocolate, Panela, Papaya, Pomelo, Red Grape, Schnopps, Sparkling, White Grape, Jammy, Pomelo, Star Fruit, Well balance, White Grape. |
| Processing Description: | 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 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. |