NICARAGUA | El Limoncillo | Javanica | Red Honey

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Floral
  75
• Clean
  50

The Mierisch family have deep roots in Nicaragua – Bruno Mierisch Boettiger, a German geologist, first moved to Nicaragua in the late 1800’s, as part of the team tasked with building the Nicaraguan National Railroad. After the completion of the massive project and unable to pay salaries in full, the Nicaraguan government offered land in the mountains of Matagalpa as payment. This land became the first of the Mierisch family’s farms, and many generations later, they’re still working the same lands. Fincas Mierisch is now comprised of nine farms in Nicaragua and three in neighboring Honduras, overseen by the 3 rd , 4 th , and 5 th generations of the family. El Limoncillo , named after the small varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. of lemon growing on the farm, was purchased in 1930 and is the second oldest farm in the Fincas Mierisch group. The Java variety was first planted at Limoncillo in the early 2000s, coinciding with a transition from commodity to specialty coffee – quality over quantity. Dubbed Javanica (Java grown in Nica - ragua ) by the Mierisch family, it has gone on to place in the Nicaragua Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. competition multiple times. The Red HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. process involves pulping the cherry to remove the skin, and then drying with 100% of the mucilage intact. This creates a unique cup, with notes of black tea and hibiscus.