Nicaragua San José Yellow Pacamara

Tropical Fruit · Peach · Cherry · Brown Sugar

A rare washed Pacamara with wild fruit, syrupy weight and a finish that refuses to disappear.

This is the flagship of the collection. It delivers the fruit impact people remember from exceptional Pacamara—tropical fruit, ripe peach and cherry—supported by brown-sugar sweetness and a dense, rounded mouthfeel.

Our medium roast preserves its exotic character while developing enough sweetness and body to make the coffee generous rather than sharp.

Above Lake Apanás

Finca San José stands on a high escarpment in northern Jinotega, overlooking Lake Apanás. Its altitude, volcanic soil, rainfall and extended sunlight create a distinctive microclimate.

The Mierisch family began planting Yellow Pacamara here around 2010. The first harvest arrived in 2013, followed by years of selection and adaptation before the variety became one of the family’s defining coffees.

The cherries are hand-selected, pulped and fermented for approximately 36 hours before washing. The parchment is then dried carefully over approximately 10–12 days, with repeated movement and protection from excessive heat.

The result is clean but never quiet: tropical, juicy and structurally powerful.

The open route

Pacamara itself exists because knowledge travelled. The variety was developed from Pacas and Maragogipe, then interpreted by farmers across Central America.

Rare coffees survive through exchange. When climate pressure, conflict or closed markets interrupt that exchange, flavour diversity disappears with it.

Grown in Colombia. Selected through Japan. Roasted and Shared in India.

The broken line in the artwork represents that vulnerable connection.

Coffee information

Country: Nicaragua
Region: Lipululo, Jinotega
Farm: Finca San José
Producer: Mierisch Family
Altitude: 1,400 metres
Variety: Yellow Pacamara
Process: Washed
Fermentation: Approximately 36 hours
Drying: Approximately 10–12 days
Roast: Medium
Tasting notes: Tropical fruit, peach, cherry, brown sugar and gentle spice
Mouthfeel: Syrupy and rounded
Finish: Complex and long
Net weight: 150 g
Ingredients: 100% roasted Arabica coffe

Brewing starting points

Pour-over

15 g coffee · 240 g water · 92°C
Medium-fine grind · 2:50–3:10 total brew time

Expect tropical fruit, peach and a bright, long finish.

Espresso

18 g coffee · 40–44 g espresso · 92°C
Approximately 28–32 seconds

Expect cherry, brown sugar and a heavier, syrup-like texture.

For maximum sweetness

Allow the roasted coffee to rest for at least seven days. Pacamara’s large, dense seeds often become more expressive after additional resting time.

Freshness and storage

The roast date is printed on every bag. This coffee should become more open and aromatic between approximately seven and twenty-one days after roasting.

Keep the bag sealed in a cool, dry place. Avoid sunlight, moisture and refrigeration after opening.

₹1,599 · 150 g

One rare variety. One small release.