We began working with the Mierisch family in 2024, though their coffee history in Nicaragua spans more than a century and now reaches across multiple farms in Nicaragua and Honduras. Mama Mina is named for Mirna McEwan, Wingo Mierisch's great-grandmother, and lies beside La Huella inside the Arenal Nature Reserve.
Fog settles over the farm for more than 60 percent of the day, providing a natural “auto-shade” and keeping temperatures cool. The result is a slower cherry maturation, allowing Pacamara to develop its characteristic depth and sweetness. A cross between Pacas and Maragogipe, Pacamara brings a broad, textural character to these cool conditions. Recent farm information also describes long-running variety trials at Mama Mina, with Catuai, Java, and Pacamara all finding their place in this demanding climate.
This washed Pacamara is a regular screen-size lot, rather than the Pacamara Petit selection from 2025. With fruit removed before drying, it is clean and structured, finishing with milk chocolate, vanilla, & lemon candy.
