Nicaragua: Limoncillo, Red Caturra, Honey

Nicaragua: Limoncillo, Red Caturra, Honey

This super sweet cup is like orange candy, with a gentle white grape developing alongside and a little shoulder of greengage on the finish.

The coffee we have here hails from the Matagalpa region of Nicaragua, grown and processed for us by our good friends the Mierisch family. This is one of our longest continuing producer relationships as we’ve been buying coffee from their farm, Finca Limoncillo, since 2007, and we foresee that continuing for many years yet. The second single origin coffee we’re releasing from this year’s harvest is a Honey-processed Red Caturra.

On The Farm

All of the Mierisch family's Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the northwest of the country. They’re dotted on either side of the mountain range that forms the border between the two departments. When Roland travels to visit the farms, he’ll generally see Limoncillo on the same day as La Huella and Mama Mina, as they are close to one another. The journey typically starts at Mama Mina, continues through La Huella, and finishes at Limoncillo, the largest of the three farms.

Finca Limoncillo is a premium coffee farm and jewel of the Mierisch family, nestled at 1,200 metres above sea level in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares, 109 of which are dedicated to coffee cultivation, the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the highly respected Mierisch family, known for their experimental processing, varietal work, and exceptional coffees, Limoncillo is home to a wide range of varietals including Caturra, Red Bourbon, Pacamara, and Java.

People

The very first Mierisch farm was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the Pacific railroad between Masaya and Diriamba with a parcel of land, including a goldmine and a farm he named "Sajonia" (the Spanish spelling of his home region in Germany, Saxony). In 1908 he planted his first coffee tree. Today, Fincas Mierisch operates nine coffee farms in Nicaragua and three in Honduras.

More than 100 years later, the family business is run by his grandson, Dr. Erwin Mierisch Buitrago (third generation), and great-great-grandson Erwin "Wingo" Mierisch Jackman (fifth generation).

Wingo has been involved with the farms since 2017, contributing to everything from post-harvest processing to roasting, cupping, and green coffee sales. His passion for innovation and research has led him to head the development of new post-harvest processing methods at the mill and refine quality control protocols to increase both quality and consistency. With Wingo’s input, the team at the Don Esteban mill have heavily invested in processing experimentation.

Erick Lopez is the Head Agronomist of the Mierisch farms. He started his career at entry level 22 years ago, working in the fields. Recognising his talent and commitment, the family promoted him and funded further education, enabling him to progress into his current leadership role. He now oversees much of the day-to-day operation of the farms. The Fincas Mierisch team includes many employees who have worked with the family for years, and their expertise and dedication make the high quality of both product and service possible.

The family employ more than 3,000 staff during harvest, and at Limoncillo over 60 families live on the farm full-time. They are genuinely loved by the people who work for them. More than any other producer we buy from, there is a clear sense of mutual respect and appreciation between the family and their workers. The fact that the Mierisch family are our friends allows us to see the finer details of how they care for their team, continually reinforcing our belief that good people grow good

Produced by the Mierisch family in the Matagalpa region of Nicaragua, this Red Caturra lot showcases the meticulous approach of a renowned farming estate. The Red Caturra varietal is a natural mutation of Bourbon, widely recognized for its reliable productivity and balanced cup profile. By utilizing a honey process, the producers leave a portion of the coffee cherry’s mucilage on the bean during drying, which often influences the final sweetness and acidity.

Sourced by Has Bean, this coffee presents a vibrant sensory experience characterized by notes of orange candy, white grape, and greengage. While honey-processed coffees frequently bridge the gap between the clarity of washed beans and the intensity of naturals, the specific expression here highlights the unique terroir of the Limoncillo farm. To better understand how these distinct descriptors fit into the broader spectrum of coffee quality, you can reference the flavor wheel for a deeper exploration of these tasting profiles.