Nicaraguan SHG RFA Selva Negra Pacamara Washed

Description

Very large bean size.

Nicaraguan Selva Negra coffee is cultivated in the most ecologically sustainable and socially responsible way possible.  Learn more by reading our Selva Negra Grower Profile.

Selva Negra’s history is in many ways the history of the coffee in Nicaragua altogether. In the 1880’s the Nicaraguan government invited young German immigrants to come and settle in Nicaragua in order to promote coffee growing in the northern highlands. Many accepted the offer, thus forming the main coffee plantations of the country; some estates bear names of their motherlands. Selva Negra means Black Forest, and the coffee estate is called La Hammonia, Latin for Hamburg. Located approximately 4,000 ft. above sea level, La Hammonia has been producing fine old style Arabica coffee for over 100 years. Eddy Kühl & Mausi Kühl-Hayn, the farm’s proprietors are descendants of two of these original German immigrants – Alberto Vogl and Klaus KÜhl.

Selva Negra Estate Coffee is grown at a high altitude in a shaded environment. This allows the bean to have a slow development cycle which instills an intense and fulfilling flavor to each bean. The coffee is not only 100% Arabica, but more importantly it is mostly Bourbon and Typica strains (which produce higher quality beans than other varieties of coffee trees). The region of Matagalpa, Nicaragua is mountainous with excellent volcanic soil producing exceptional beans. Finally, the coffee is prepared using an environmentally friendly washing process, which gives the coffee still one more unique quality enhancing aspect.

Tasting Notes: I always have a sweet spot for Pacamara coffees, not only are they usually huge beans (which is always novel) but they carry a very sweet versus nutty earthy cup profile which I personally love. From Selva Negra, this Pacamara is on the milder end, smooth and a little fuller bodied. Only a hint of acidity at lighter roast points. Very clean cup holding up best from a medium to dark roast. Lighter roasts have some cool jazzy acidity but do not develop the nice nutty/malty tone enough to give cool balance. Strong side of medium will make anyone happy, creamy fuller bodied malty tones with a hint of sweetness upfront. Darker roast get strong and fuller bodied with the cup attributes complimenting the roasty notes. A good cup to drink all day long.

Roasting Notes: A good clean cup at almost any roast point. The huge beans can provide a little challenge for some but most roast methods will not have any issues. Medium to dark roast will make fans, light roasts are a bit unique for most. Tends to look a shade darker than it is, make sure to push a little sheen on the beans for a nice medium roast.

Selva Negra means Black Forest – beyond the coffee trees below you can see why.

A great example of a good looking production tree and how the fruit ripens at different times – this is what makes hand picking so necessary for good coffee.

After a hard day of picking…

Finally the reception – every afternoon of picking all the workers gather for the cherry reception – this is where the work for the day will be logged and the start of the processing for the cherry. Normally workers get paid by volume but many farms bonus on quality – too many damaged/under-ripe beans in the pick is bad for everyone