Mama Mina

Get to know this coffee in detail

The Mama Mina estate, acquired in 2012 by the Miersich family, is named after great-grandmother Mirna McEwan.

Located in the Arenal Nature Reserve, Matagalpa, it benefits from a unique microclimate that generates fog for more than 60% of the day.

This climate reduces the need for shade trees and slows cherry ripening, improving their quality. Varieties such as Red Catuai, Javanica, and Pacamara are grown here.

The washing process begins with the harvesting of cherries at their peak ripeness. After being pulped, they undergo dry fermentation for 36 hours in ceramic tanks.

The coffee is slowly sun-dried for 15 days on African beds, ensuring uniformity and stability in moisture.

Finally, it rests for a month, which prolongs the shelf life of the grain.

Meet the producer

Mama Mina's Story: A Coffee Gem in the Arenal Nature Reserve

Located in the heart of the Matagalpa department of Nicaragua, within the impressive Arenal Nature Reserve, the Mama Mina farm is a clear example of dedication, innovation, and respect for the environment in specialty coffee production. Since its acquisition in 2012 by Fincas Mierisch, this farm has stood out for its unique conditions, attention to detail, and commitment to sustainability and quality.

From La Minita to Mama Mina

The farm's name, Mama Mina, is a tribute to the family's great-grandmother, Mirna McEwan. Originally called La Minita, the name change was necessary to avoid confusion with a renowned farm in Costa Rica. Mama Mina shares land with another family farm, La Huella, and together they form part of the rich ecosystem of the Arenal Nature Reserve.

What makes this farm special is its microclimate: fog covers the land for more than 60% of the day, creating a natural "self-shading" environment. This reduces the need for additional shade trees, maintains cooler temperatures, and slows cherry ripening, allowing the berries to develop a more complex flavor profile.

Varieties and Cultivation

Across its 35 hectares, Mama Mina is home to a variety of varieties, including Red Catuai, Javanica, Yellow Pacamara, Red Pacamara, H1, Obata, Red Pacas, and Ethiosar. This genetic diversity, combined with altitudes ranging from 1,315 to 1,400 meters above sea level, provides an ideal environment for producing high-quality coffee.

During the harvest, which takes place from December to March, the team of 17 full-time employees expands to 120 workers, who pick the cherries at their peak ripeness.

Washing Process: Perfection in Every Detail

Coffee processing at Mama Mina begins immediately after harvesting, ensuring the cherries retain their freshness and quality. The cherries undergo a water flotation process to remove any impurities, followed by pulping with minimal water use.

The next step is dry fermentation, which takes place for 36 hours in carefully tiled ceramic tanks, kept clean to avoid defects like phenol. This rigorous approach ensures clean and consistent coffee. Once the mucilage has been washed from the parchment, the coffee is transported to the Don Esteban dry mill, located an hour away from the farm.

At Don Esteban, coffee is dried using only sunlight, avoiding mechanical drying and adopting a slow-drying philosophy. A unique method is employed: instead of concrete patios, the coffee is placed on a black polymer mesh that allows air circulation between the soil and the beans. For the first two days, the moist parchment dries in direct sunlight before being transferred to African beds under a greenhouse with 50% shade. The entire process takes 15 days, achieving a final humidity of 12% or less.

Rest and Conservation

After drying, parchment coffee is stored in a ventilated space for at least a month. This resting period evens out the moisture between the beans, improving their stability and prolonging their shelf life by keeping the seed embryo alive.

A Farm of Innovation and Tradition

Mama Mina doesn't just produce coffee; it's also a space for innovation and experimentation. The farm has implemented sustainable practices and advanced techniques that combine tradition and modernity to offer coffees of exceptional quality.

Each lot of coffee that emerges from Mama Mina tells a story of dedication, respect for nature, and a passion for excellence. From its unique microclimate to its meticulous drying process, the coffee from this farm reflects the essence of Matagalpa and the coffee tradition of Fincas Mierisch.