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Nicaragua Mierisch El Limoncillo Anaerobic Natural Java-Caturra

Nicaragua Mierisch El Limoncillo Anaerobic Natural Java-Caturra
Tastes Like: Melon, Powdered Sugar, Mandarin Orange, Almond This is our second year sourcing dire...
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Tastes Like: Melon, Powdered Sugar, Mandarin Orange, Almond

This is our second year sourcing directly from the Mierisch Family and we hope it is one of many to come. These lots were selected through several rounds of cuppings tasting different combinations of varieties and processes to find the right combination. 

We landed on 4 combinations that we are thrilled to offer. We believe these coffees offer a glimpse into our overall perspectives and values in coffee.  These are experimental coffees produces with incredible attention to detail, while remaining clean and nuanced. This coffee is a bit of an odd-ball hybrid. Java-Caturra is not a specific varietal per se, it’s a natural mutation of our Javanica variety that happened naturally in our farm San Jose (Jinotega region) around 2004/2005. The reason it was dubbed with the “Caturra” name is because the structure of this tree is more compact and small, very similar to the Caturra variety. Nevertheless, the tree still produces elongated beans like Javanica, but also smaller and rounder beans. Since Javanica is very popular in Nicaragua, this mutation can now be found very commonly on many farms. Some agricultural benefits are its resistance to coffee leaf rust and drought (qualities the Javanica lacks). It also tends to produce about 15% more than regular Caturra, and the cup quality is better. 

Anaerobic fermentation simply means fermentation without the presence of oxygen. We placed optimally ripe and freshly picked cherries into juice barrels (due to their food safe interior) and covered with a lid. It’s important to note that we made sure that the lid would seal the barrel air tight so as to prevent any oxygen from entering the barrel. The lid was modified by drilling a hole in the middle and attaching a PVC pipe and valve. Using our industrial vacuum, we sucked out most of the remaining oxygen inside the barrel. We then attached plastic hosing to the valve and connected it to a water bottle (that was punctured at the top) filled three quarters of the way with water. By leaving the valve slightly open this creates a “water seal” whose purpose is to suck out any carbon dioxide that will be produced by the cherries during fermentation. Next, we placed the barrels inside a 6m X 9m X 3m cold room we built inside our warehouse. It is run by two industrial AC’s which keep the room between six and ten degrees Celsius. We let the cherries ferment for a period of 48 hours. 

Producer: Mierisch Family

Variety: Java & Caturra

Region: Matagalpa

Process: Anaerobic Natural

Altitude: 850-1110masl


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