Nicaragua

Limoncillo

Released June 9, 2015

Flavours of candied mandarin, treacle, hazlenut, fizzpop finish
Body     Acidity

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.”

Meet Ethiosar

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.

Another Mierisch

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).

What makes up Nicaragua Limoncillo?

The location

Coffee from Nicaragua

The true potential of Nicaraguan coffee has been hindered by a long history of political instability and natural disaster, however successful programs such as the Cup of Excellence competition and the Nicaraguan Specialty Coffee Association have helped drive the potential of Nicaraguan coffee into real quality production


The Matagalpa region of Nicaragua

The region is named after the capital city, with coffee coming from both private estates and cooperatives

Farm processes

Pulped Natural process

This technique leaves some flesh on the coffee cherry during processing and drying. This results in flavours which may show jammy fruit and a little winey-ness.

2 brew notes from Sample Brew Crew

Coffee delivery: coffee in resealable bag and farm information card

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