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Origin Bulletin: August

Published, Aug 08, 2024

Origin Coffee

5 minute read

Learn: Varietals

The world of speciality coffee is incredibly complex. One intricate and crucial area of knowledge for producers and buyers, is coffee varietals. A coffee varietal (or variety) represents a distinct type of coffee plant, with genetic variations that affect resistance, yield, and quality. This month we’re discussing three unique varietals: Orange Pacas, Yellow Pacamara, and Pink Bourbon, produced by the Mierisch family from Nicaragua. We spoke with Erwin to understand them a little deeper.

Orange Pacas

A natural mutation of the common Pacas, itself a mutation of Bourbon discovered in 1949 in El Salvador. In 2018, Erwin found this Orange variation on their farm in Nicaragua and decided to harvest its seeds for the first crop, which was picked this year in San Jose. Erwin noted that this variety is more productive and resistant than the standard Pacas, and it offers a more citrusy flavour profile.

Yellow Pacamara

Developed by the Salvadorian Institute for Coffee Research (ISIC) in 1958, Pacamara derives its name from the Paca and Maragogipe varietals. Although it has featured in many Cups of Excellence, it faces challenges as an unstable plant. The Yellow Pacamara, a natural and special mutation grown by the Mierisch family, has been an Origin favourite for many years. Erwin noted that its yellow ripening colour complicates harvest timing, but the appearance of black spots indicates readiness. This yellow variant yields less than its red counterpart and is more prone to fungi, yet shows greater resistance to coffee rust. Typically, it presents a profile of tropical fruits, a juicy body, and elegant acidity.

Pink Bourbon

While this variety is well-known in Colombia and popular among coffee professionals, it has recently caused some confusion in the industry. A 2023 study revealed that the original Pink Bourbon is derived from Ethiopian landraces, not the Bourbon variety. True Pink Bourbon mutation can be found in the Mierisch family farms, however. Erwin explained that their mutation stems from a genuine Bourbon variety and that this 'Pink' (almost orange) variety has a distinct genetic structure, resulting in a more delicate flavour profile with notes of tamarind, orange, and brown sugar.

You can try Yellow Pacamara, processed 2 ways, alongside a Pink Bourbon in our La Huella release in early October.

Experiment: Coffee on the Go

Adventure is on the mind for many of us as we roll into summer here in the UK, but that doesn’t have to mean leaving your coffee rituals at home. This month our education team have been putting the AeroPress through its paces. A portable, robust and superb one-cup brewer, the AeroPress is a perfect piece of kit for home and travel, and sits at an accessible price point. It uses high pressure extraction to brew an incredible cup of coffee, and is suited for filter and espresso. As with all coffee brewing, there are various ways to elevate your kit to refine the final cup. We’ve put together 3 recipes for coffee on the go, with varying levels of equipment, to ensure a great cup of coffee, regardless of how much luggage you’re taking.

On The Go

1. All the gear:

What you need: AeroPress, coffee, grinder, scale, timer, filter paper, stirrer, kettle, mug. Boil the kettle and grind 15g of coffee finely. Assemble the AeroPress, place the filter in the cap and add coffee to the brew chamber. After placing the AeroPress and mug on the scale, start the timer and pour 250g of water, stir for 5 seconds then attach the plunger. Brew for 1 minute, then press lightly for 50-60 seconds.

This is the most traditional method of AeroPress brewing but the most equipment-heavy. Our recommendation is always grinding fresh to get the most out of the coffee. More compact grinder options the Aergrind from Made By Knock or the Porlex Mini, designed to fit in the AeroPress plunger.

2. Stripped back

What you need: AeroPress, ground coffee (caster sugar consistency), dose scoop/tablespoon, filter paper, mug, hot water, timer.

Heat water and let it boil for 40 seconds, add the filter to the cap and attach it to the brewer. Use the AeroPress scoop to dose coffee (or 2 tablespoons), then fill the brew chamber just below the top with hot water, attach the plunger and brew for 30 seconds. Plunge lightly over 1 minute.

This method requires less equipment but compromises brew quality, making it hard to achieve consistent results. Properly stored ground coffee will last a couple of days, but flavour declines significantly over the first week.

3. Bare necessities

What you need: ground coffee (granulated sugar consistency), hot water, mug, 2 spoons, timer.

Boil water and let cool slightly. Add 1 full tablespoon of ground coffee to a mug and pour over the hot water, and leave to brew for 4 minutes. At 4 minutes, break the crust with three gentle pushes with a spoon and skim the coffee, leaving the top clean. At 9 minutes, drink.

This last recipe closely resembles the method we use for coffee cupping. Once brewed, be careful not to stir or swirl the liquid, as this will disturb the grounds that have settled at the bottom of the cup and result in a ‘muddier’ tasting brew.

Discover: Terroir – Nicaragua + Honduras

Producing countries have significant variation in growing environments, and so as part of our Discover series, we’ll exploring the unique characteristics, varieties, flavour profiles, and quality found in each. This month, we're looking at Nicaragua and Honduras. Since the Mierisch family has farms in both countries, we asked Erwin to compare coffee farming in each, and discuss what to expect from the coffees produced in these regions.

Erwin explained that a similar range of varietals is found in both countries, as the soil structure and composition is much the same. Honduras is at a higher altitude (around 1700 MASL, compared to 1400 MASL of Los Altos, Nicaragua) and has cooler temperatures for the standards in Central America (12-22°C). While small, Honduras exports more coffee than any other Central American country, with over 50% of the total volume being speciality and certified coffee. The cool, humid temperature makes drying challenging, leading to nearly 95% of the coffee being processed using the washed method. Generally, the coffee from Honduras will have higher and refined acidity, fruitiness and lighter body.

Nicaragua might be the largest country in Central America, but only a small area in the northern region is suitable for coffee farming due to the unique microclimates and terroir. The more tropical climate (18-26°C) means you can expect a sweeter and heavier body from the coffee grown here.

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Origin Bulletin: September

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Aug 08, 2024

Origin Bulletin: August

This month we explore varietals, AeroPress recipes + Central American terroir. Read more