Wonder Series
We are delighted to introduce the first edition of our newly released Wonder Series. These limited editions are handpicked by the coffee farmers themselves as the top lots of their harvest. A combination of carefully selected cultivars, meticulous processing and selection on the cupping table are the foundation for the quality presented in this series. The final step, is what we can only describe as a small miracle, the perfect combination of environmental factors that further lift up these lots of coffees.
Silvio's Pacamara
To kick off this series we selected a bright and outspoken lot of natural processed Pacamara from Silvio Sánchez. This is the very first harvest producing just 12.5 kilos. When Silvio and his mother started the farm it was largely unplanted - except from handful of Pacamara trees that had made their way from El Salvador. They selected just that most healthy and largest trees to develop their own seeds for their farm. Now, after years in development we could finally taste the fruits of their labour.
Natural Process
The harvested cherries are carefully packed into plastic crates for the long journey to the valley of Ocotal. Silvio uses these crates instead of bags to ensure the cherry stay intact and do no burst open, which would expose the sugar to oxygen and a premature, uncontrolled start of the fermentation.. After a one and half hour journey the truck reaches the exceptionally dry valley. It is a stark contrast to the misty mountains, but exactly what coffee needs to be processed using the natural method.
Without removing the seeds from the cherry, they are lied out to dry. First, in thick layers to promote the fermentation. The high sugar content feeds the naturally present yeast and bacteria and allow a complex acidity and layered sweetness to develop. After the first four days the cherries are spread out in thinner layers to reduce the intensity of the fermentation and promote even drying of the coffee.
Santa Teresa de Mogotón
Silvio's farm lies high up in the mountains of Cerro Mogotón, the highest peak of Nicaragua. Here an unique microclimate is created by the altitude of 1600 meters above sea level and a constant mist hovering through the coffee fields. The entire farm is covered in diverse shade trees, creating a deep green hue throughout. Here coffee matures slowly reaching high levels of sugar concentration in the cherries. At perfect ripeness the coffee is picked by Silvio's loyal team at the farm.
Brewing Recommendations
This coffee can be a challenge to brew due to the low density of the Pacamara beans and light roast. To guide your first brew we have tested this coffee and can provide the first starting parameters, as used in a V60 brew. The water we use is Ph Neutral, filtered and relatively soft.
Ratio: 1:15,5 This accentates to heavy body of this coffee.
Temperature: 94 degrees celcius, this allows for a proper extraction of the light roast.
Grind: Medium (26 clicks on Comandante). The brittle Pacamara beans grind easily and do not need a very fine grind setting to break down. Adjust to taste and equipment.
Recipe for 15 grams
00:00 - 00:45: Pour 45 grams of water
00:45 - 01:15: Pour to 100 gram of water
01:30 - 02:00 Pour to 165 grams of water
02:30 - 03:00 Pour to 232 grams of water
03:00 - 03:30 Brew Finishes
You can expect a full bodied coffee with an intense sweetness like chocolate brownie, complemented by a tartaric acidity with notes of passionfruit with a slightly boozy aftertaste like rum and raisin ice cream.
