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We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.
We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.

Nicaragua - Limoncillo


Location: Matagalpa, La Dalia
Process Station: Finca Limoncillo
Producer: Fausto Martinez
Varietal: Red Pacamara, Peaberry Selection
Growing Altitude: 850-1100 MASL
Processing Method: Washed
Harvest: October 2017 - January 2018
Product: Espresso
Flavour Notes: Candied Apples & Stone Fruits


This is actually the first Nicaraguan coffee that we've chosen to work with here at April, a highly sought after peaberry selection lot of a Red Pacamara varietal.

Grown at Finca Limoncillo, located in the La Dalia region of the Matagalpa district, this hybrid of both Pacas and Marogogype was initially developed in El Salvador in the late 1950's before being released commercially in the 1980's, and has become a dependable high yielding varietal for Central American coffee growers thriving in the unique growing conditions of Nicaragua.

Finca Limoncillo is situated at 850-1100 metres above sea level, and has great success growing other curious and intriguing varietals such as Yellow Pacamara, Red Catuai as well as the more recently introduced Ethiosar. In this case our Red Pacamara peaberry selection has been carefully washed processed on site, before patio drying for approximately 10-12 days.

This coffee was produced by Fincas Mierisch, and sourced via Stephen Leighton.


Espresso Roast Brewing Advice:

Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.