Mama Mina Red Pacamara Coffee Makes Its Debut at XLIII Coffee

In the world of specialty coffee, the emergence of the Pacamara variety is often likened to a flavor revolution. Red Pacamara, a branch of this variety, is not just a name that signifies its origin but also a promise of an unforgettable complexity in the cup.

The journey of Red Pacamara began at the Salvadoran Coffee Research Institute (ISIC) in the 1950s. Here, breeders undertook a daring cross between two famous coffee varieties: Pacas and Maragogype. The Pacas variety, a natural mutation of the classic Bourbon, was chosen for its short stature, high yield, and good quality. Meanwhile, the “giant” Maragogype (often called “elephant coffee” due to its unusually large bean size) contributed a distinctive flavor profile and superior body.

The result of this combination was a new coffee variety named Pacamara – a portmanteau of “Paca” and “Mara.” The adjective “Red” describes the color of the ripe cherry, helping to differentiate it from the related Yellow Pacamara (yellow cherry) type.

Inheriting the distinctive appearance of its Maragogype ancestor, the Red Pacamara bean is significantly larger than regular varieties. However, its true value is not in its appearance, but hidden within its incredibly impressive, multi-layered flavor profile. This is what makes Red Pacamara a “bright star” in the specialty coffee scene. It is often celebrated for a wonderful balance: a clean, bright acidity reminiscent of ripe fruit or fine wine, harmoniously combined with a noticeable, deep sweetness.

Red Pacamara is more than just a coffee variety. It is a work of art created from scientific understanding and a love for coffee. Its birth opened a new chapter where flavor standards were elevated to another level, promising endless gustatory discoveries for connoisseurs.

Located in the Matagalpa region, within the Arenal Nature Reserve, Mama Mina is one of 12 coffee farms maintained and developed by Fincas Mierisch over many years. The farm is named after Erwin Jr.’s great-grandmother, Mirna “Mama Mina” McEwan, as a way to preserve memories and honor the family’s roots.

Surrounding Mama Mina are mountains and lush green forests, where fog blankets the area more than 60% of the time, creating natural shade that keeps temperatures consistently cool, ranging from 15∘C to 21∘C. This climate causes the coffee cherries to ripen more slowly, allowing the flavor to develop fully and more balancedly.

With a scale of 34 hectares, Mama Mina can be considered a modest farm within the Mierisch family’s network, yet it presents fascinating challenges. Abundant rainfall and a lack of direct sunlight require growers to be patient and meticulous in cultivation.

Nevertheless, thanks to the dedicated management of Mr. Denis Morales and his team, the farm has achieved significant success: the Catuai, Pacamara, and Ethiosar varieties here thrive, meeting both yield and quality standards. Among them, Ethiosar – a complex cross of Sudan Rume, Sarchimore, and Villa Sarchi, stands out for its strong disease resistance and vibrant flavor.

Mama Mina not only focuses on plant varieties but also makes its mark through the application of sustainable agriculture.

The farm prioritizes the preservation of biodiversity, creating a harmonious habitat for the ecosystem; ensures labor equity, respecting and valuing the efforts of every farmer; and applies renewable energy to minimize environmental impact. These values define the quality of every coffee bean and reflect the humanist production philosophy of Fincas Mierisch, one deeply connected to nature and community.

Furthermore, the on-site wet mill and raised drying bed system allow them to strictly control quality, ensuring the coffee always meets specialty standards. Although one of Fincas Mierisch’s younger farms, Mama Mina quickly became a highlight thanks to the harmonious combination of nature, people, and a philosophy of sustainability.

Behind every specialty coffee bean is a long journey full of dedication. For Mama Mina Red Pacamara, the production process is even more emphasized because the Pacamara variety is inherently rare and demands meticulous care.

Selective manual harvesting

The journey of the Mama Mina Red Pacamara lot begins with ripe, red cherries on the mountain slopes. The entire harvest is performed manually; each coffee cherry is hand-picked, selecting only those that have reached perfect ripeness. With a rare and sensitive variety like Pacamara, this stringency in the first step is a crucial factor in ensuring uniform flavor and quality.

Washed processing method

Immediately after harvest, the coffee is taken to the wet mill, which Mama Mina shares with the La Huella farm. Here, the coffee cherries are dropped into a water tank for sorting: floating, poor-quality cherries are removed, leaving only the submerged ones – the best candidates for the specialty coffee lot. Next, the fruit skin is removed, revealing the seed surrounded by the mucilage layer.

The coffee then enters the fermentation stage in specialized tanks, a process tightly controlled for temperature and duration. Fermentation naturally breaks down the mucilage, retaining the purest coffee bean. When reaching the standard, the beans are thoroughly washed multiple times with cool water from the nature reserve, completely removing impurities before being taken for drying.

The outstanding advantage of the washed processing method is that it delivers a clean flavor profile, clear structure, and a perfect balance of sweetness and acidity. For Pacamara, this method also highlights the bright floral notes, red fruit, and delicate aftertaste – the defining features that make the Mama Mina Red Pacamara lot so captivating.

Slow drying on raised beds

After being thoroughly washed, the coffee beans are spread evenly on raised drying beds for natural drying. Thanks to the cool climate and characteristic dense fog of Mama Mina, the drying process takes place slower than in many other regions. The coffee is regularly turned to maintain uniformity and prevent unwanted fermentation. This very “slowness” brings an advantage: the flavor is fully developed, and the flavor layers become richer and more complete.

Resting and storage

When the standard moisture content is reached (about 10-12%), the coffee enters the resting phase under optimal conditions. This step stabilizes the flavor structure of the bean before it is sorted, packaged, and carefully stored. All these steps are carried out at the farm, helping to maintain strict quality control.

Each Mama Mina Red Pacamara bean is, therefore, both the result of a meticulous process and the culmination of nature, technique, and dedication. From selective harvesting and washed processing to slow drying on raised beds, everything is geared toward a single goal: offering the connoisseur a complete and distinct specialty coffee experience.

Upon the first sip, Mama Mina Red Pacamara immediately suggests the brightness of red fruit. The flavor is reminiscent of ripe, sweet red apple – clean and clear with a hint of gentle acidity, providing a refreshing sensation like biting into a freshly cut slice. This is the hallmark that sets Red Pacamara apart; it is just fresh enough without being aggressive, maintaining a rare balance.

Following that layer of flavor is the softer and deeper nuance of ripe apricot. This flavor has a gentle sweetness alongside a mild acidity, but it is fuller and rounder than the red apple note. The presence of ripe apricot adds depth to the experience, making the flavor not only bright but also richer, lending a sense of fullness in the mouth.

As the aftertaste gradually emerges, Mama Mina Red Pacamara leaves a surprising final touch: a delicate hint of cinnamon. This is not a prominent note from the start but softly lingers at the back, bringing a sensation of warmth, sophistication, and comfort. This fragile layer of spice balances the brightness of the fruit, making the overall profile harmonious and long-lasting.

All these layers of flavor combine to create an exquisite symphony: a bright opening, a gently sweet mid-palate, and a warm, lingering finish. This is the result of the synergy between the potentially rich Pacamara variety, the unique climate of Mama Mina, and the careful washed processing method, which helps preserve the clarity and clean characteristics in every coffee bean.

For the first time ever, XLIII Coffee officially introduces the Mama Mina Red Pacamara lot to the Vietnamese specialty coffee community – one of the rare Red Pacamara types from the Matagalpa region. This coffee lot is not merely a new delicacy but also the fruit of the positive and sustainable cooperative relationship between XLIII Coffee and Fincas Mierisch.

To honor the inherent sophistication of Red Pacamara, XLIII Coffee chose the extremely-light roasting method. This roasting style helps fully preserve the original flavor layers that the bean accumulated from the soil and climate of the Matagalpa region. With every cup of coffee, the consumer has the opportunity to fully appreciate the “story” the red Pacamara bean delivers, unmasked by any technical factor.

And one of the critical highlights of this coffee lot is the direct trade model between XLIII Coffee and Fincas Mierisch. We work directly with the producer, without intermediaries, to ensure transparency and fairness. At the same time, we pay the producer a price of 11,33 USD/kg for green coffee beans, which accurately reflects the true value of the product as well as the meticulous labor of the farmers.

In Vietnam, Mama Mina Red Pacamara is packaged and introduced by XLIII Coffee at a price of 1,000,000 VND/box. This is a worthy price for a special experience: enjoying a rare flavor, connecting directly to the origin, and honoring the efforts of the people who helped create it.

The launch of Mama Mina Red Pacamara is an affirmation of the philosophy XLIII Coffee always pursues: providing honest, transparent, and valuable coffee experiences. It is an appreciation for the Mama Mina farm, for the Mierisch family, and for the customers who always cherish specialty coffee. With every effort, XLIII Coffee hopes that each cup of coffee becomes a piece in the journey of preserving and spreading the value of specialty coffee to the community.

In conclusion,

The launch of the Mama Mina Red Pacamara coffee lot at XLIII Coffee is a significant milestone. Not only because this is the first time Pacamara coffee has been introduced at XLIII Coffee stores, but also because it represents the strong link between the farm and the brand in preserving specialty coffee values.

Images used in this article are owned by Fincas Mierisch and XLIII Coffee.

1. What is the Pacamara variety, and what makes it special compared to other coffee varieties?

Pacamara is a hybrid variety of Pacas (a Bourbon mutation) and Maragogipe (a large-bean Typica mutation). It stands out due to its large bean size and complex flavor profile, often delivering a balance of sweetness, acidity, and a lingering aftertaste. Pacamara is also a variety many farms select to participate in international quality competitions.

2. Why is Mama Mina Red Pacamara coffee rare and notable?

Mama Mina Red Pacamara is grown at an altitude of 1,275-1,400m in a challenging cloudy, humid climate, which is very difficult to cultivate. The selection of the red Pacamara variety at Mama Mina went through many years of testing to achieve stable yield and quality. It is this combination of the challenging terrain, strict climate, and meticulous processing that makes this coffee lot rare and special.

3. When does the harvesting and processing of Mama Mina Red Pacamara take place during the year?

The main harvest season for Pacamara in Matagalpa typically falls from December to March, when the cherries reach perfect red ripeness. Immediately after being hand-picked, the coffee is washed processed and dried on raised beds; the entire process occurs during the dry season to ensure stable quality.

4. How does Mama Mina farm differ from other Fincas Mierisch farms?

Mama Mina is the smallest farm in the Fincas Mierisch system, located within the Arenal Reserve. The cloudy climate and heavy rainfall create a unique yet challenging farming environment. The farm prioritizes sustainable cultivation: preserving biodiversity, using renewable energy, and ensuring labor equity. It is also a place where they successfully test and grow rare varieties like Pacamara and Ethiosar.

5. What am I contributing to the sustainable development of specialty coffee when I buy a box of Mama Mina Red Pacamara?

When you buy Mama Mina Red Pacamara, you are directly supporting the direct trade model – XLIII Coffee pays a fair price of 11.33 USD/kg for green coffee beans to the producer. This payment helps the farm maintain sustainable production, invest in processing technology, improve the livelihoods of its workers, and continue to preserve rare, high-quality coffee varieties for the future.