Nicaragua, Mama Mina

A silky, layered cup that balances sweetness and brightness, reflecting the beauty of Nicaragua. At Mama Mina Farm, only ripe red cherries are hand-harvested, depulped with minimal water, and dry-fermented in open-air tanks for 36 hours. After washing and density classification, the coffee is dried first on net-covered ground patios for two days, then on raised beds in a greenhouse under partial shade for 14 days, totaling 16 days. The parchment rests for at least a month to stabilize humidity and preserve bean quality. This particular lot is Red Pacamara, a cross between Pacas and Maragogype, known for its large “elephant” beans and standout cup profile. Bruno Mierisch, a German engineer, emigrated to Nicaragua in the late 1800s to work on railroad projects. After the government compensated him with land and a gold mine, he founded Finca Mierisch and planted his first coffee trees in 1908. Today, Fincas Mierisch is managed by his grandson and great-great-grandson, continuing his legac