Roastery

NICARAGUA FINCAS MIERISCH: Specialty Coffee Roasted at Meron

20/10/2021

NICARAGUA FINCAS MIERISCH

Explore the tasting notes of a single origin specialty coffee from Nicaragua freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

 

The farm

Located in the department of Jinotega, La Escondida about 20 minutes driving from the city proper.

La Escondida is home to the “varietal garden”; this is where they test out new varieties before deciding if it’s worth planting it on one of the farms. It’s also the only farm in Nicaragua that has Laurina growing on it (this specific plot is the only one irrigated due to its close proximity to a river source).

 

The variety

A cross between a Mundo Novo and Caturra, the Red Catuai is a compact plant that has a good production yield and can give a good cup quality with high enough altitudes and proper processing. It is the most planted variety on their farms, and very common amongst producers in Nicaragua along with Caturra. 

 

Natural Anaerobic at Low Temperature

It begins with only picking optimally ripe, blood red, cherries. They place floated and rinsed whole cherries into juice barrels (due to their food-safe interior) with no water and covered with a lid. It’s important to note that they need to make sure that the lid would seal the barrel airtight so as to prevent any oxygen from entering the barrel. 

 

After spending 48 hours inside a cold room, the cherries are spread out as a thin layer on our patio under 100% sunlight where they spent four days. The cherries are then moved three to four times a day, always making sure not to damage the cherries. After spending two days on the patio they are transferred onto African beds inside a greenhouse. The cherries finish drying on the African beds after 25 days. So total drying time is 29 days

 

About the tasting notes, from the farmers

”Cup-wise the first thing we noticed was that the profile was much cleaner, meaning the flavors were easier to identify. We also noticed a higher, but delicate, acidity. Naturals tend to display a fuller/heavier body, yet we’ve found that this process balanced the body with the newfound acidity”

 

Take a look at the cup profile:

Country of origin: Nicaragua

Farm: Fincas Mierisch

Elevation: 975-1230 m

Proc. Method: Natural dried/Low-temperature anaerobic fermentation 48h

Region: Jinotega

Varieties: Red Catuai

Tasting notes: stone fruits, hazelnut, vanilla, butter

Roasting profile: Light roast

 

Experience this amazing specialty coffee at home. Order it online from our shop