Roastery: 19grams Alexanderplatz
Country of origin: Nicaragua
Process type: Natural Anaerobic
Taste: Black currant, Fruity, Pineapple
Grind: Whole Bean
Package size, g: 250, 1000
Preparation recommendation: Aeropress, V60/Kalita, Chemex
The Las Delicias farm is Eleane Mierisch’s first very own coffee farm. She grows various excellent coffees here, some of which were awarded the Cup of Excellence 2017. Our lot is the Javanica variety. Fruity notes of apricot, pineapple and blackcurrant, with a medium body.
About the coffee
The coffee of the Javanica variety comes from the Las Delicias farm in Jinotega, a region in Nicaragua. It came fourth in the Cup Of Excellence in 2017, and for good reason: the coffee beans were processed using the Natural Anaerobic Low Temperature method and have developed a very intense flavour profile as a result. Anaerobic fermentation involves processing the coffee in a completely sealed, low-oxygen fermentation container, in this case at a particularly low temperature. This allows the individual flavours to develop in a targeted manner. The result is a heavy red wine-like body with tart acidity of blackcurrant flavour, rounded off by a juicy aftertaste of sweet apricot and pineapple.
About the farm
Erwin and Eleane Mierisch Fincas “Mierisch” serve as a role model for many coffee farmers around the world and are known for internationally prized specialty coffees of the very highest quality. One of their farms is Finca Las Delicias, for which Eleane Mierisch is responsible. She started her professional career as a nurse, but then switched to the family business and thus to coffee. She is a true coffee freak and now manages the dry mill, heads quality control and brings “order and style to a chaos that lasted for years”, says her brother Erwin Mierisch.
For Erwin, ambition is the be-all and end-all. He describes his success as follows:
“It takes many years of experience with trials and failures, experiments with different varieties and preparation methods. Never being completely satisfied, knowing that we have a long way to go and never settling for the status quo and making personal and financial improvements to reach the next level of quality. After every harvest, we know we can improve again – and we try to do that – again and again.”