Mama Mina – Nicaragua – Washed

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

The Story of Mama Mina: A Coffee Gem in the Arenal Nature Reserve

Nestled in the heart of Matagalpa, Nicaragua, within the stunning Arenal Nature Reserve, Mama Mina farm exemplifies dedication, innovation, and environmental stewardship in specialty coffee production. Acquired in 2012 by Fincas Mierisch, this farm has distinguished itself through its unique conditions, meticulous attention to detail, and commitment to sustainability and quality.

From La Minita to Mama Mina

The farm’s name, Mama Mina, honors the family’s great-grandmother, Mirna McEwan. Originally called La Minita, the name was changed to avoid confusion with a well-known farm in Costa Rica. Mama Mina shares its territory with another family farm, La Huella, and together they form part of the rich ecosystem of the Arenal Nature Reserve.

What makes Mama Mina particularly special is its microclimate: fog envelops the farm for over 60% of the day, creating a natural “self-shade” environment. This reduces the need for additional shade trees, keeps temperatures cooler, and slows down cherry maturation, allowing the beans to develop a more complex flavor profile.

Varieties and Cultivation

Across its 35 cultivated hectares, Mama Mina boasts a diverse array of varieties, including Red Catuai, Javanica, Yellow and Red Pacamara, H1, Obata, Red Pacas, and Ethiosar. This genetic diversity, combined with elevations ranging from 1,315 to 1,400 meters above sea level, creates the ideal environment for producing high-quality coffee.

During the harvest season, which runs from December to March, the team of 17 full-time employees grows to 120 workers, who carefully handpick cherries at peak ripeness.

Washed Process

Coffee processing at Mama Mina begins immediately after harvesting, ensuring the cherries retain their freshness and quality. The cherries first go through a flotation process to remove impurities, followed by depulping with minimal water usage.

The next step is dry fermentation, which takes place for 36 hours in ceramic fermentation tanks that are meticulously tiled and cleaned to avoid defects like phenol. This rigorous attention to cleanliness ensures a consistently clean cup profile. Once the mucilage is washed off the parchment, the coffee is transported to the Don Esteban dry mill, located an hour from the farm.

At Don Esteban, the coffee is dried using only sunlight, avoiding mechanical drying and embracing a slow-drying philosophy. A unique method is employed: instead of using traditional concrete patios, the coffee is placed on a black polymer mesh above a thick layer of leftover parchment. This setup allows airflow between the ground and the beans, ensuring more uniform drying.

For the first two days, the wet parchment is spread in thin layers under full sunlight before being moved to raised African beds in a greenhouse with 50% shade. The entire process takes 15 days, reducing the moisture level to 12% or less.

Resting and Preservation

After drying, the coffee in parchment is stored in a ventilated warehouse for at least a month. This resting period helps homogenize moisture levels across the beans, improving their stability and extending their shelf life by keeping the coffee seed embryo alive for as long as possible.

A Farm of Innovation and Tradition

Mama Mina is more than just a coffee farm; it is a hub of innovation and experimentation. The farm has implemented sustainable practices and advanced techniques that blend tradition and modernity to produce exceptional coffee.

Every batch of coffee from Mama Mina tells a story of dedication, respect for nature, and passion for excellence. From its unique microclimate to its meticulous drying process, the coffee from this farm embodies the essence of Matagalpa and the rich coffee heritage of Fincas Mierisch.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
• 10 IneffablePoints for every €1 spent in regular coffee orders.
• 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
• You can discount up to 50% of the total amount of your order by using IneffablePoints.
• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2.2
• Weight: 18gr
• Yield: 38gr
• Time: 30-36s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)