Sagebrush Unroasted

Nicaragua Matagalpa Pacamara Gold Label | Green Coffee Beans

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Recommended Roast Level


City Plus (Light)


Tasting Notes:


When I first tasted this coffee I thought, "Wow!  I love that, but I don't think most people will.  I wonder how I'll market that coffee?"  The reason lies in the Funky Process.  Read this blog post on our roasted coffee site to understand more about that process.

If you haven't read it yet, I'll just give you the flavor profile.  The result from the funky process is a unique flavor profile. Most people taste a bitter (not coffee-bitter) fruit-forward cup of coffee. If you feel like you do not get the nuanced flavors that I talk about in our coffees, try a funky process. You'll get grapefruit, chocolate and maybe some tart cherries. Now...even I can admit, that doesn't sound awesome, but trust me. It's better than it sounds. I'd actually recommend this one with a pinch of sugar, almost like you're eating a grapefruit & sugar.

Don't take my word for it, Elisa texted this to me just the other day, "I can never taste notes in coffee but Ryan and I just tried the new Nicaragua and man can I taste the grapefruit."  And she's one of our roasters.


Production: 


For the funky coffee lover! This is a process in which a certain amount of controlled over-fermentation in the cherries is allowed. It begins the same way as all drying methods from Fincas Mierisch, with ripe cherries. After they are floated they are carefully transported to the dry mill. Once at the mill, cherries are laid as a thick layer on a plastic tarp (usually coffee is spread as a thin layer). The coffee is not moved as often (usually we move the coffee three to four times a day). A thicker layer and not moving the coffee as often will allow the initiation of some degree of fermentation. The coffee remains covered on the patio between 24 to 36 hours, with constant monitoring that the cherries do not ferment completely. Cherries are monitored by tasting the cherry/mucilage with the intention to not allow the coffee to taste like vinegar (which will mean over fermentation).

After the controlled fermentation stage, the coffee is spread out as a thin layer and it is moved more often to promote even drying. It will sundry on the patio for 8 days, and then an additional 28-30 days on the African beds until it reaches 12% humidity. The coffee is then moved into our well-ventilated warehouse and allowed to rest for 30 days before it is milled. After it is milled, the coffee is allowed to rest for an additional 30 days as a green bean.

The Pacamara variety mixed with the “funky” processing gives this coffee an incredibly unique flavor with very strong fermentation. Grab some while it lasts if you are feeling adventurous!


Highlights:

Roast Level: City Plus (Light Roast)
Processing: Funky Process
Region: Matagalpa
Flavor Notes: Grapefruit, Chocolate, Lemon Acidity
Certification: Direct Trade
Farm: Mierisch Family
Altitude: 1000m
Grade: SHB
Varietal: Pacamara

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