Nicaragua Fincas Mierisch

Producer Fincas Mierisch
Farm San Jose
Municipality Jinotega
Department Jinotega

Sun Exposure Mixed shade
Farm Size 46 Hectares with 3 Hectares Protected Area
Altitude 1400 masl
Latitude 13.019606
Longitude 85.909114

Variety Ethiosar
Process Washed
Fermentation 36 Hours of Dry Fermentation
Drying 13 Days (3 Days Full Sunlight, 11 Days at 75% Sunlight)

Harvest Year 2023

Flavor Honeycomb, Milk Chocolate, Red Apple, Melon, Lime
Descriptors Snappy, Zesty Acidity, Rounded and Balanced

About this coffee Fincas Mierisch has made multiple appearances on the Idle Hands menu in recent years. This award winning group of farms led by the Mierisch family 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.

Ethiosar is a hybrid’s hybrid – the varietal is a cross between a Sudan Rume and a Sarchimore (which itself is a cross between a Timor and Villa Sarchi). The resulting offspring is then crossed again with a Villa Sarchi (a dwarf mutation of Bourbon from Costa Rica). The result is a complex genetic coffee varietal that is resistant to leaf rust, has high production yields, and a very vibrant cup profile.

For this lot, the ripe cherries were picked at their peak, then quickly floated in water to remove any defect cherries, before being transported to the Beneficio Don Esteban dry mill an hour away. Once at the dry mill, the cherries are depulped and then dry fermented for 36 hours in fermentation tanks to conserve water. Post fermentation the parchment is washed using clean water and then placed on a raised mesh netting for three days in full sun. After, the coffee is transported to raised beds inside a greenhouse where it is further dried for 11 days under 75% shade. Finally, the coffee is moved to the warehouse where it rests an additional month to homogenize the moisture in the beans before the final milling stage.

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