Types of Single Origin Coffee | Single Origin Coffee Varieties | Orange Bourbon | El Suspiro Estate

FrontStreet Coffee Single Origin: Nicaragua El Suspiro Estate

El Suspiro Estate is one of the estates owned by the Mierisch family in Nicaragua, located in the Matagalpa region in the north-central part of the country. The terrain is mountainous and ringed by mountains on every side. Compared with the capital Managua or León, temperatures here are lower, rainfall is more likely, and the climate conditions differ noticeably.

It is the smallest estate in the family, covering only 25 hectares. The estate grows varieties such as Caturra, Catuai Rojo, Red Catuai, Borbon and Maracaturra. Its honey processing uses a low-mucilage method, which preserves richer citrus and berry acidity and keeps the flavor from being limited to sweetness and chocolate alone.

Coffee cultivation here began in 1908, giving the estate over 100 years of history. Over the past 15 years, the family's investment in coffee equipment, processing technology and staff training has driven significant growth in their micro-batches. These improvements come from the whole family's effort and the dedication of each member. The family holds an important place in Nicaragua's specialty coffee circle — not only contributing to the industry but also frequently winning major awards at C.O.E. competitions. The Mierisch family operates a total of 9 estates, 8 in Nicaragua and 1 in Honduras.

The former estate owner, Dr. Erwin Mierisch, was a gynecologist in the United States, but running coffee plantations in Nicaragua seemed to be his greater passion. The family had already made a name for itself in cultivation and research. In 2008 they took second place at the C.O.E. with their Java Nica variety — Java successfully reintroduced in Nicaragua — specially cultivated from lemon trees. Today the new generation, Erwin Mierisch, Eleane Mierisch and Steve Mierisch, runs the estate. Erwin is a senior C.O.E. judge who frequently travels to guide farmers in cultivation and processing. Although Eleane joined the coffee business relatively late, she has moved quickly to take charge of the natural processing facility, cupping and quality control.

Nicaragua Mierisch Family El Suspiro Orange Bourbon

Washed / Pulp Natural / Natural Microlot

El Suspiro is the smallest farm owned by the Mierisch family, located in the famous Matagalpa coffee area, and it now has over 100 years of history. In the past 15 years the family's investment in equipment, processing technology and staff training has driven strong growth in their micro-batches. Under the family's leadership, their estates have also won multiple C.O.E. awards.

Every coffee variety is tested. Through cross-breeding different plants, new varieties are created, each with its own characteristics and its own specific flavors, yield and disease resistance.

Nicaragua Trio: Three Processing Methods, One Bean

From the same estate, the same batch and the same variety, three different processing methods were applied: washed, natural and honey.

Different processing methods directly change a coffee's flavor. Being able to compare beans from the same estate and the same batch is extremely valuable. Running three different processing methods costs more and yields smaller quantities, so very few estates attempt it.

All three lots this time are micro-lots, meaning only a very small quantity was processed, making them more refined and rarer. Orange Bourbon is a particularly special and rare variant of Bourbon. Generally, coffee cherries turn red when ripe, but Orange Bourbon cherries shine with an orange gloss at maturity.

FrontStreet Coffee Recommendation

To taste the honey-processed style that El Suspiro is built around, try FrontStreet Costa Rica Blackberry. It uses a distinctive black honey process in which almost none of the mucilage is removed, and drying lasts longer — at least two weeks under shade to slow the process and let the sugars convert fully, with regular turning to prevent uneven fermentation. Roasted medium-light, it releases a strong floral aroma when ground and drinks with grape, berry and ripe blackberry flavors.

For something sweeter and more layered, FrontStreet Strawberry Candy Geisha Blend combines Panamanian Geisha with a Costa Rican honey-processed coffee. The Geisha contributes rose and orange, while the Costa Rican coffee uses a raisin-honey method that keeps 100% of the mucilage with zero water — cherries are floated to sort out underdeveloped and overripe fruit, dried on raised beds for at least three days, then depulped and dried further with constant turning. The result has Geisha's floral-tea character plus grape and raisin freshness, gentle fruit acidity, an almond finish and obvious sweetness.

If you want to see what an innovative honey process can do, FrontStreet Costa Rica Mozart uses a raisin-honey method in which the whole cherries are pre-dried on raised beds for at least three days before the pulp is removed and the honey processing continues. Keeping 100% of the mucilage makes this harder to control than even black honey, but it delivers a richer tropical fruit sweetness — osmanthus, pineapple and raisin aromas whether you brew it as pour-over, cold brew or moka pot.