Nicaragua
Limoncillo

Pulped Natural process Ethiosar

Flavour: 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).

Sourcing and ingredients

100% Ethiosar coffee beans, provided by Silo/Nordic Approach and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Santos Demitrio Flores
Country: Nicaragua
Region: Matagalpa
Altitude: 850 – 1150m above sea level
Variety: Ethiosar
Process: Pulped Natural
Harvested: January 2015
Body: Medium
Acidity: Medium
Tasting notes: Candied mandarin, treacle, hazlenut, fizzpop finish
Roast style: Omni (filter + espresso)

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 subscribers

Nicaragua Limoncillo

Thomas’s Kalita Wave

Big body when hot, jammy as it cooled. The first few sips screamed cocoa. As it began to cool the cocoa sweetened to dark chocolate and the acidity brought out jammy notes like cherries. It was basically a Cherry Ripe.