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Product information
| Origin | Nicaragua |
|---|---|
| Region | Jinotega, Lipululo |
| Farm | La Escondida/ Fincas Mierisch |
| Variety | Red Catuai |
| Altitude | 975-1230 |
| Processing | Anaerobic Low Temp Natural |
| Notes | Caramel, strugurii rosii, prune, ciocolata alba |
| SCA Score | 86 |
| Roasting profile | Omniroast |
Description
Anaerobic specialty coffee from Fincas Mierisch, which includes 9 farms in Nicaragua and 3 farms in Honduras. In Nicaragua, the farms are located in the departments of Matagalpa and Jinotega. Matagalpa is home to 6 farms, while Jinotega, a little further northwest, is home to 3 farms. Each farm has a unique microclimate and soil composition, which makes the quality of the coffee truly distinct from one another.
Dr. Erwin R. Mierisch, along with his wife, Maria Ligia McEwan de Mierisch, and their children Erwin Jr, Eleane, and Steve, took responsibility for this legacy in the early 1990s. After the Nicaraguan civil war of the 1980s had ended. During this time, their actions led the farm into the new world of specialty coffee.
Erwin Jr, Eleane and Steve, the 4th generation, have propelled their coffee, and Nicaraguan coffee in general, into the international spotlight. They have been involved in organizing, judging and participating in the Cup of Excellence program since the early to mid-2000s
Today, Dr. Mierisch is still responsible for all agronomic decisions for the farms, and Eleane Mierisch is the general manager.
What is anaerobic fermentation?
Anaerobic fermentation is a chemical process. Carbohydrates, such as sugars, are broken down into alcohols or acids by microbial activity in the absence of oxygen.
Anaerobic fermentation specifically refers to fermentation that takes place in an oxygen-free environment, such as a sealed stainless steel container or tank. Completely sealed and oxygen-free containers. They are equipped with one-way valves that allow the release of CO2 accumulated during fermentation, but prevent oxygen from entering the containers during the process. Immediately after being harvested, the coffee cherries are placed in such containers and fermented for a certain period of time. After the fermentation, which is carefully controlled by the farmers, has taken place, the coffee cherries are then processed either naturally, red honey or washed. La Escondida, Fincas Mierisch from Nicaragua, is fermented at low temperatures and then undergoes a natural drying process.
“It’s not easy achieving quality coffee year after year. Mother nature can only take us so far – the rest is up to us.”
— Doc Mierisch
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