Nicaragua Mier Ruiz Family's Huellas Estate Washed Process Java Javanica Long Bean Coffee

Nicaragua Mierisch Family Footprint Estate Washed Process Javanica Long Bean Coffee

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The Mierisch family in Nicaragua has been cultivating coffee since 1908, with over 100 years of history now. In the past 15 years, the family's investments in coffee equipment, processing technology, and personnel training have led to significant growth in their micro-lot coffee beans. These changes have also come from the entire family's efforts and each member's tireless dedication. Under the leadership of the Mierisch family, their estates have won multiple COE awards.

Currently, the estate is managed by Dr. Erwin Mierisch, who was a gynecologist in the United States and is also a senior COE judge, frequently traveling to guide farmers in cultivation and processing techniques. The new generation of the family, Erwin Mierisch, Eleane Mierisch, and Steve Mierisch, now handles the estate affairs.

The Mierisch family has a total of 9 estates, with 8 located in Nicaragua: San Jose, Limoncillo, Escondida, Milagros, Placeres, Los Altos, Mama Mina, and Suspiro. The last estate is located in Cerro Azul, Honduras. Among these, you might have heard of Limoncillo, the Lemon Tree Estate, which won second place in the COE in 2008. We have previously sold coffee from this estate, including Nicajava or Javanica varieties.

Javanica is a variety successfully revived by Erwin Mierisch, the current CEO of the Mierisch family, and his father Esteban Mierisch in Nicaragua. This is a rare variety that is not widely cultivated due to its susceptibility to disease, making cultivation difficult and yields poor. However, it is an excellent variety well worth growing. In 2008, the Mierisch family successfully harvested about eight bags of Javanica. Javanica beans are relatively slender, representing the early Ethiopian LONGBERRY, and are related to Typica, making it a very special variety with African characteristics. This variety was later introduced to other places, such as Bolivia, but because Nicaragua was the first country to revive it, everyone has kept the name Javanica.

Coffee Details

Region: Yasica Sur

Estate: Finca La Huella

Variety: Nicajava

Processing: Washed

Flavor Description: The dry aroma features persimmon and floral notes, orange, lemon, melon, and stone fruit, with a sugar-water-like sweetness that is quite persistent. The dry aroma also presents almond and floral aromas. When sipped, it reveals fruit flavors of apple, navel orange, lemon peel, and kiwi, accompanied by subtle floral notes, rosemary hints, and a honey-water sweetness. The finish continues with floral aromas and orange peel, with an overall clean and elegant texture and excellent balance.

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Rokin grinder setting 3.5

Brewing Technique: Water-to-coffee ratio of 1:15, using 15g of coffee grounds. First pour 25g of water for a 25-second bloom. Second pour to 120g, then stop the pour. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total water. Extraction time is approximately 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains faster, stopping the pour can extend the extraction time.

Important Notice :

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Tel:020 38364473