Filter Coffee - Silvio Sánchez - Pacamara Natural

Silvio's Pacamara

Silvio's pacamra makes a return, this second harvest consists of 207 kilos. When Silvio and his mother started the farm it was largely unplanted - except from handful of Pacamara trees that had made their way from El Salvador. They selected just that most healthy and largest trees to develop their own seeds for their farm. Now, after years in development we could finally taste the fruits of their labour. 

Natural Process

The harvested cherries are carefully packed into plastic crates for the long journey to the valley of Ocotal. Silvio uses these crates instead of bags to ensure the cherry stay intact and do no burst open, which would expose the sugar to oxygen and a premature, uncontrolled start of the fermentation.. After a one and half hour journey the truck reaches the exceptionally dry valley. It is a stark contrast to the misty mountains, but exactly what coffee needs to be processed using the natural method.

Without removing the seeds from the cherry, they are lied out to dry. First, in thick layers to promote the fermentation. The high sugar content feeds the naturally present yeast and bacteria and allow a complex acidity and layered sweetness to develop. After the first four days the cherries are spread out in thinner layers to reduce the intensity of the fermentation and promote even drying of the coffee. 

Santa Teresa de Mogotón

Silvio's farm lies high up in the mountains of Cerro Mogotón, the highest peak of Nicaragua. Here an unique microclimate is created by the altitude of 1600 meters above sea level and a constant mist hovering through the coffee fields. The entire farm is covered in diverse shade trees, creating a deep green hue throughout. Here coffee matures slowly reaching high levels of sugar concentration in the cherries. At perfect ripeness the coffee is picked by Silvio's loyal team at the farm. 

Brewing Recommendations

This coffee can be a challenge to brew due to the low density of the Pacamara beans and light roast. To guide your first brew we have tested this coffee and can provide the first starting parameters, as used in a V60 brew. The water we use is Ph Neutral, filtered and relatively soft. 

Ratio: 1:16,5  This accentates to heavy body of this coffee.

Temperature: 94 degrees celcius, this allows for a proper extraction of the light roast. 

Grind: Medium (17 clicks on Comandante). The brittle Pacamara beans grind easily and do not need a very fine grind setting to break down. Adjust to taste and equipment.

Recipe for 15 grams

00:00 - 00:45: Pour 45 grams of water

00:45 -  01:15: Pour to 100 gram of water

01:30 - 02:00 Pour to 175 grams of water

02:30 - 03:00 Pour to 238 grams of water

03:00 - 03:30 Brew Finishes

You can expect a full bodied coffee with an intense sweetness like chocolate brownie, complemented by a tartaric acidity with notes of passionfruit with a slightly boozy aftertaste like rum and raisin ice cream.