Nicaragua Sacacli Pacamara

This coffee comes form Sacacli member and Cup of Excellence awarded René Antonio Meza Ortiz. This coffee is the 2nd place Golden Cup winning coffee.

His coffee is unique for him, due to constant attention given to every stage of production from the farm through to final preparation. This detailed management allows the coffee to express its origin and quality clearly and authentically.

Only fully ripe cherries with uniform red colour were harvested, manually, using maturity criteria and refractometer measurements to verify quality.

Additional manual sorting removed green, partially ripe and defective cherries, along with foreign material.

Strict hygiene standards were maintained throughout wet processing, starting with density sorting, carried out by flotation, followed by additional hand sorting.

The coffee underwent 48 hours of extended controlled fermentation, reaching a final fermentation mass pH of 4.1.

Monitoring included:
Ambient temperature.
Relative humidity.
Fermentation time.
Brix measurements.
Fermentation mass temperature.
Fermentation mass pH.

After fermentation, the coffee was soaked in clean water for 20 hours, changed twice during soaking.

Coffee was spread in layers no deeper than 2 centimetres and turned six times per day for 20 days.