Mama Mina Pacamara Peaberry – 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 by Fincas Mierisch and Its Unique Environment

Mama Mina coffee farm, located in the Arenal Natural Reserve in Matagalpa, Nicaragua, is home to unique coffee varieties, such as Pacamara Red and Yellow. This family farm was named after great-grandmother Mirna McEwan and is part of a sustainable cultivation project that began in 2012. Originally named “La Minita,” the name was changed to avoid confusion with another farm of the same name in Costa Rica.

The microclimate of Mama Mina provides ideal conditions for specialty coffee cultivation. A mist covers the terrain for over 60% of the day, providing natural “self-shading.” This, combined with cool temperatures, allows for slower cherry maturation, a process that directly influences the complexity of the cup profile. Among the varieties grown at Mama Mina are Catuai Red, Javanica, H1, Obata, and the distinguished Pacamara Red and Yellow.

Pacamara Red Variety: History and Adaptability

Pacamara Red, one of the farm’s most iconic varieties, has a fascinating history. Developed in El Salvador in 1958, this variety is a cross between Pacas and Maragogipe. Pacas is a Bourbon mutation discovered by the Pacas family in El Salvador, while Maragogipe is a natural Typica mutation found in Brazil in 1870. This cross combines the best characteristics of both varieties: the resilience and adaptability of Pacas and the large bean size of Maragogipe.

Although it is a delicate plant and susceptible to diseases like leaf rust, Pacamara stands out for its complex cup profile when grown at higher altitudes. Pacamara beans are large, comparable to Maragogipe, though slightly smaller. At Mama Mina, only the largest “elephant” beans are selected with an 18+ screen size, ensuring a visually attractive and high-quality bean selection.

Peaberry Beans: A captivating defect

This particular lot contains only peaberry beans, carefully selected before export. Peaberries are oval-shaped beans that develop individually within the cherry, rather than the typical two beans. Although historically considered a “defect” due to incomplete formation, at Mama Mina they are valued for their unique flavor and differentiated profile, which allows for a premium price due to their rarity.

Harvesting and Fermentation Process

At Mama Mina, the coffee harvesting and drying process is crucial to ensuring quality. Everything begins with the careful harvesting of cherries at their optimal ripeness, followed by a floating process in water and pulping with minimal water use. The cherries are then transferred to ceramic fermentation tanks, where they dry-ferment for 36 hours. These tanks are lined with tiles and cleaned regularly to minimize contamination, reducing the risk of defects such as phenol.

Once the mucilage is removed, the beans are taken to the Don Esteban dry mill for the drying process.

A Unique and Sustainable Drying Method

At Don Esteban, coffee drying is done without conventional concrete patios. Instead, a special method is used: a layer of leftover parchment is spread on the ground, followed by a black polymer mesh that allows air circulation, ensuring even drying. This slow drying follows a preservation philosophy, beginning with direct sunlight for the first two days. Afterwards, the beans are transferred to African beds with 50% shade in a greenhouse, where drying continues for 13 days until reaching a humidity level of 12% or less, totaling 15 days of drying.

Once the desired moisture level is achieved, the coffee is stored in dry parchment for at least a month, homogenizing moisture among the beans and extending the coffee’s shelf life.

Quality and Sustainability

The detailed cultivation, selection, and drying process at Mama Mina ensures that the coffee maintains its freshness and quality for longer, protecting the seed’s embryo and preserving a rich, balanced cup profile. Each stage in the production of this coffee reflects a commitment to quality and sustainability—values that Mama Mina infuses into each bean, delivering a unique experience to the consumer.

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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)