Country: NicaraguaRegion: MatagalpaVarietal: EthiosarFarm: LimoncilloProcess: Natural Low Temp AnaerobicAltitude: 1,100 MASLCupping Notes: Strawberry Shortcake, Cherry, Orange, Oolong TeaRecommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Full Immersion, Espresso
Description: First things first, we need to tackle what this coffee is, because a few of the words in the info above may be new to you, we only come across this processing and variety at Fincas Mierisch, who own and operate Limocillo. Let’s start with the variety. Ethiosar is a fun name for a hybrid of a hybrid. “Ethio” is reference one component, the Sudan Rume variety, with origins in a Sudanese city bordering Ethiopia. The suffix “sar” references the other half of this hybrid, Sarchimore, which is itself a cross between a Timor and Villa Sarchi.
Now let’s talk about fermentation, the Mierisch family have experimented heavily with fermentation styles, and have developed a system that produces some really incredible qualities in the cup. This lot was fermented anaerobically (without the presence of oxygen) in an oxygen-free barrel inside of a cold box that is kept between 42-50℉. The benefit of no oxygen during fermentation is unique acidity, and regulating the temperature keeps the coffee from over fermenting. After 48 hours of fermentation in the cold box, the coffee was transferred to patios for the first few days to dry under direct sunlight. At the Don Esteban mill coffee does not dry directly on concrete patios. They have developed a system to allow airflow for the drying coffee, where they lay down a thick layer of parchment, covered by a black polymeric material net. After three days on the patios, drying is finished on raised beds for 29 days, for a grand total of 32 days of drying time.
Fincas Mierisch is a family owned group of farms that have been farming coffee since the early 1900’s! With that time comes a lot of expertise, and this family is doing some of our favorite work in the coffee industry at origin. Limoncillo is the second oldest farm in the family, purchased in 1930 in Matagalpa, a region known for producing great coffee and also a German immigration settlement in the late 1800’s. Bruno Mierisch was the first German immigrant to arrive in Nicaragua, where the government hired him to help build the national railroad. The Nicaraguan government didn’t have the money to pay for Bruno’s work, and actually paid him in the land that would become the families first farm, Las Lajas. Today, there are some pretty awesome things happening on the Fincas Mierisch farms. Limoncillo has child care, a primary school, a clinic, provides yearly training for employees, and produces its own renewable energy through hydro powered turbines. Pretty special to think what awesome things are going on today in Matagalpa, Nicaragua because one man’s emmigration a hundred years ago.
It’s no surprise that this unique variety and processing make for a really special cup profile. We got Cherry and ripe, juicy Orange while the cup was hot and the fruitiness only got more decadent as it cooled into a Strawberry Shortcake, with a clean, refined finish of Oolong Tea.