Nicaragua Finca Buena Esperanza Pacamara

Region – Matagalpa, Nicargua

Altitude – 1000 – 1200 masl

Varietal – Pacamara

Process – Washed

Medium roasted, smooth finish, bright acidity, notes of caramel, red berries, coffee blossom.

This exclusive coffee was part of a very small lot produced by the Rajuanse Estate wining awards all over for its excellent quality and cup profile.

The Pacas is a natural mutation of the Bourbon varietal. The Pacas trees are shorter in size, have tighter internodes, and develop a compact foliage which help it endure tough climate conditions like tough winds, sunlight, and water scarcity.  It is a real trooper… it is highly resistant to diseases, adapts to many growing conditions, and provides high production yields. The Maragogipe is a mutation of the Typica varietal. The Maragogipe trees grow very tall in size and they produce some of the largest coffee seeds. This varietal does not produce high yields but the cup quality is remarkable.

The idea behind the creation of the Pacamara hybrid was to get the best of the two varietals.  It was named PACAMARA in reference to the first four letters of each parent varietal.

See below for more details –



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It's all in the Brewing

Nicaragua is one of many Central American countries that enjoy an ideal climate for the growth of coffee. The Pacamara varietal is relatively new and well- known for its large bean size. Because of their large size, Pacamara beans are often called “elephant beans”.

Farm: Finca Buena Esperanza

Buena Esperanza was acquired by the Ortiz Stoessel family in November 2013. The land on which Finca Buena Esperanza sits was originally an American-owned timber operation. It began its transformation to coffee production in the late 1970s and early 1980s.

Although the farm began to rejuvenate throughout the 1990s the social and environmental situation was in vast need of improvement when Ramiro Ortiz and his family took over in the early 2000s. Since then the farm has undergone huge transformation through significant restructuring and modernisation. Today the farm is an example of excellence in social and environmental standards and produces coffee in quality that equals the quality of life it aspires to for the local community.

Through Ramiro’s meticulous and structured approach on the farm each stage in the production process is geared around experimentation, quality and improvement. There are several varieties planted on Finca Buena Esperanza, such as Marsellesa, H1, Red Catuai, Sarchimor, Parainema, Caturra, Starmaya and Pacamara. Each variety is separated by lot and situated within a matching natural environment that has been determined to best suit the variety’s potential, maximising cup quality and profile uniqueness. During harvest time, which usually begins in September or October, there are up to 1,200 coffee pickers working in the field. Maturation and sweetness of specific lots is measured using Brix meters to determine the perfect picking time. A small team of highly skilled and knowledgeable pickers, usually consisting of around 60 women or older men, are then instructed to pick each lot individually, selecting cherries for their ripeness and size. These workers are rewarded for their picking quality, rather than the volume of coffee harvested, to ensure cherry selection is flawless.

1 review for Nicaragua Finca Buena Esperanza Pacamara

  1. Oliver Engleback (verified owner)

    Just started on the Nicaraguan coffee, and very delicious it is. It forms a rich crema and has a punchy yet well balanced flavour.

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