All of the coffee is prepared for export at the family’s own dry mill, Don Esteban. This means they have complete control over the whole production process, from the agronomics at the farm to the picking and processing and to the final stages of readying the beans for export.
We are excited to be working with Erwin, Eleane and the family again this year. As producers they are passionate about ensuring their coffee is meticulously handled at every stage of the process. “At any one step, if the process is mishandled, even slightly, entire harvests can be ruined. If beans are left unraked too long on a patio, they will begin to mould. If dried too quickly, the acidity of the bean will fade greatly, causing a dull taste. If a fermented bean is allowed to go through the sorting, it would taint a whole lot.”
This is our first delivery featuring Ethiosar, a newly depeloped varietal. It is a cross between an Ethiopian and a Sarchimor and has really taken to the Pulped Natural processing technique, where the coffee is not fully washed and some of the mucilage remains on the bean during the drying process. The result is flavours with awesome jammy fruit and a little winey-ness.
This is another coffee from the Mierisch family, who have coffee farms in Nicaragua and Honduras. We recently showcased El Suspiro, another of their coffees. If you’d like to compare, there are some key differences between the farms: a different varietal (Bourbon vs Javanica) and altitude (El Suspiro is much higher altitude).