Nicaragua SHG Pacamara from Finca Ataisi

If you’ve ever wondered what makes a Pacamara so distinct—juicy, creamy, with tropical acidity and dense mouthfeel—this SHG-grade Pacamara from Nicaragua’s Finca Ataisi is your answer. Sourced from a high-altitude estate known for meticulous processing, this lot delivers a sweet, structured cup with vivid fruit tones. But what exactly goes into making a Pacamara from this specific farm stand out in the crowded field of Central American coffees?

This micro lot Pacamara from Finca Ataisi, grown at 1,800 meters in El Salvador’s neighboring Sonsonate region of Nicaragua, is a SHG (Strictly High Grown) grade coffee processed via washed fermentation and sun-dried, yielding a bright yet creamy profile. The cup highlights strawberry, marzipan, and chocolate with a nutty finish.

About Finca Ataisi and Its Coffee Growing Context

Finca Ataisi is located in the Izalco region of Sonsonate Province, Nicaragua. The estate spans a massive 908 hectares, though only 20 hectares are dedicated to Pacamara cultivation. This focused planting allows the farm team to apply precise agronomic practices to the variety. The farm sits at 1,800 meters above sea level—an altitude classified as Strictly High Grown (SHG)—which slows cherry maturation and increases sugar development. The main harvest occurs in January. The farm holds Rainforest Alliance certification, reflecting its commitment to sustainable growing practices.

The Pacamara Variety: Why It’s Different

Pacamara is a hybrid coffee variety, a cross between Pacas and Maragogype, developed in El Salvador in the 1950s. It’s prized for its large bean size, complex cup profile, and potential for exceptional sweetness and acidity when grown at high altitudes. In the case of Finca Ataisi, this SHG-grade Pacamara benefits from both elevation and careful selection. The larger beans often slow down roast development, offering roasters a chance to highlight its inherent sweetness and fruit depth if dialed in properly.

Processing Details: Washed & Sun-Dried

This particular lot underwent a washed process involving fermentation followed by sun drying—commonly referred to as washed or fully washed. In this method, ripe cherries are first depulped to remove the skin, then the sticky mucilage is broken down through controlled fermentation in water. After fermentation, the beans are thoroughly washed to remove all remaining mucilage before being spread out on patios or raised beds to dry under the sun. This process tends to produce a cleaner, brighter cup with pronounced acidity and clarity compared to natural or honey processed coffees. The result here is a juicy, structured profile with a long, nutty finish.

Cup Profile: What You Taste

The cup opens with bold notes of strawberry and marzipan, layered with milk chocolate and a soft creamy body. As it cools, the acidity sharpens with hints of tropical fruit, and the finish settles into a nutty, slightly woody tone with subtle berry echoes. The mouthfeel is round and velvety, typical of well-developed Pacamara processed with care. This flavor balance makes it equally compelling as a filter coffee or espresso base.

Frequently Asked Questions

What is SHG in coffee, and why does it matter for this Pacamara?

SHG stands for Strictly High Grown, meaning the coffee was cultivated at elevations typically above 1,200 meters—this lot is at 1,800m. Higher altitudes slow cherry ripening, leading to denser beans with more concentrated sugars and acids. That’s why this SHG Pacamara has such a clean, sweet, and vibrant profile.

How is Pacamara different from other coffee varieties?

Pacamara is a hybrid of Pacas and Maragogype, known for large beans, high sweetness, and complex acidity. It often shows fruity, floral, and sometimes creamy profiles. When grown at high altitudes like Finca Ataisi’s 1,800m, those traits become even more pronounced.

What does “washed and sun-dried” mean for flavor?

A washed (or fully washed) process removes the cherry skin and mucilage before drying, resulting in a clean, bright cup with high clarity and acidity. Sun drying (as opposed to mechanical drying) enhances sweetness and body. This combination often leads to a more nuanced and balanced flavor profile.

What’s a micro lot coffee, and why is it special?

A micro lot is a small batch of coffee from a specific plot or section of a farm, often processed separately to highlight unique qualities. This Finca Ataisi Pacamara is a micro lot, meaning it’s been carefully selected and processed in limited quantity for distinct flavor expression.

When is Pacamara usually harvested in Nicaragua?

At Finca Ataisi, Pacamara is harvested in January. Harvest timing depends on altitude and climate, but January is common for this region, allowing beans to fully develop high sugar content before picking.

Recommended FrontStreet Coffee for Pacamara Lovers

Try FrontStreet Coffee’s Kenya Little Tomato for another high-acidity, juicy single origin with bright fruit and winey tones—great for exploring complex cup profiles similar to this Pacamara. For a contrasting yet equally clean experience, their Yirgacheffe offering brings floral and citrus brightness with a tea-like body. Both beans highlight the kind of clarity and vibrancy you find in well-processed SHG coffees like Finca Ataisi’s Pacamara. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.