{"product_id":"nicaragua-san-jose-estate-yellow-pacamara-medium-roast","title":"Nicaragua - San José Estate, Yellow Pacamara - Medium Roast","description":"\u003ch1\u003e\u003cspan\u003eNicaragua San José Yellow Pacamara\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eTropical Fruit · Peach · Cherry · Brown Sugar\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA rare washed Pacamara with wild fruit, syrupy weight and a finish that refuses to disappear.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur medium roast preserves its exotic character while developing enough sweetness and body to make the coffee generous rather than sharp.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eAbove Lake Apanás\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFinca 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe result is clean but never quiet: tropical, juicy and structurally powerful.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe open route\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePacamara itself exists because knowledge travelled. The variety was developed from Pacas and Maragogipe, then interpreted by farmers across Central America.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eRare coffees survive through exchange. When climate pressure, conflict or closed markets interrupt that exchange, flavour diversity disappears with it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGrown in Colombia. Selected through Japan. Roasted and Shared in India.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe broken line in the artwork represents that vulnerable connection.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCoffee information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eCountry:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Nicaragua\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Lipululo, Jinotega\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFarm:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Finca San José\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Mierisch Family\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eAltitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1,400 metres\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Yellow Pacamara\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Washed\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFermentation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 36 hours\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eDrying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 10–12 days\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRoast:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTasting notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Tropical fruit, peach, cherry, brown sugar and gentle spice\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMouthfeel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Syrupy and rounded\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Complex and long\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eNet weight:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 150 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eIngredients:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100% roasted Arabica coffe\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eBrewing starting points\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003ePour-over\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e15 g coffee · 240 g water · 92°C\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMedium-fine grind · 2:50–3:10 total brew time\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eExpect tropical fruit, peach and a bright, long finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eEspresso\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e18 g coffee · 40–44 g espresso · 92°C\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eApproximately 28–32 seconds\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eExpect cherry, brown sugar and a heavier, syrup-like texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFor maximum sweetness\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAllow the roasted coffee to rest for at least seven days. Pacamara’s large, dense seeds often become more expressive after additional resting time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFreshness and storage\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe roast date is printed on every bag. This coffee should become more open and aromatic between approximately seven and twenty-one days after roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eKeep the bag sealed in a cool, dry place. Avoid sunlight, moisture and refrigeration after opening.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e₹1,599 · 150 g\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne rare variety. One small release.\u003c\/span\u003e\u003c\/p\u003e","brand":"kafeido roasters","offers":[{"title":"Default Title","offer_id":46564510826646,"sku":"NP202601","price":1522.86,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0577\/3908\/3926\/files\/ChatGPTImageSep17_2026_09_39_39PM.png?v=1789649545","url":"https:\/\/www.kafeido.com\/es-kafedio\/products\/nicaragua-san-jose-estate-yellow-pacamara-medium-roast","provider":"kafeido roasters","version":"1.0","type":"link"}