Nicaragua Fincas Mierisch

Producer Fincas Mierisch
Farm La Huella
Municipality El Arenal
Department Matagalpa

Sun Exposure Forest. Additional cloud cover and dense fog.
Farm Size 76 Hectares
Altitude 1400 masl
Latitude 13.019606 N
Longitude 85.909114 W

Variety H1
Process Natural
Fermentation 48 hours anaerobic in cold stored barrels
Drying 32 days

Harvest Year 2023

Flavor Caramel, Banana, Red Candy, Berries, Floral
Descriptors Syrupy Mouthfeel, Heightened Sweetness

About this coffee Fincas Mierisch is an award winning group of farms led by the Mierisch family and have been on the cutting edge of Nicaraguan and Honduran coffees for over a decade, regularly placing winning lots in the prestigious Cup of Excellence competition. We first met the Mierisch family 5 years ago when Peter was a judge at the 2019 Honduras Cup of Excellence competition, and we have been buying outstanding coffees from them going on 3 harvests. So it is with a lot of excitement that we get to offer one of their newer coffees – La Huella H1 Low-temp Anaerobic Natural!

La Huella is a special farm, located high up in the Cerro Arenal Nature Reserve, tucked in among the cloud forest where a dense fog covers the coffee trees for around 60% of the day. As a result of the unique micro-climate found within the reserve, the coffee bushes receive ample rainfall yet must work hard to produce cherries due to the lack of sunlight from the constant fog – the results are dense, highly aromatic and sweet coffee cherries.

The special lot offered here consists of the H1 varietal – a cross between a Timor Hybrid and an Ethiopian Rume Sudan – which was originally developed in Costa Rica and is now being grown on various farms throughout Central America. After the coffee cherries were picked and sorted, they are placed into sealed barrels in a cold storage facility kept between 42F-50F degrees. After 48hrs of fermentation, the cherries are moved to patios in direct sunlight for 4 days to slow down the microbes active from the cool and anaerobic environment before being transferred to raised beds inside an opened-ended greenhouse. Here they undergo a stepped process of 50% shade for 12 days and then 75% shade for an additional 16 days, resulting in a total drying time of 32 days. Finally the coffee is “rested” for another month as dried cherries to allow the moisture levels to homogenize before being hulled and rested again for another month.

Our current roasting schedule is Monday through Wednesday and best enjoyed 14 days after roast date. Orders ship on Wednesdays.