Nicaragua Jinotega Region | Mierisch Family Mama Mina Estate Natural Process Elephant Beans

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

2009 Nicaragua COE 7th Place: Mierisch Family's Finca Mama Mina Natural Process Maragogype Flavor Profile

Finca Mama Mina is one of the renowned farms belonging to Nicaragua's distinguished Mierisch Family. Two years ago, we introduced a washed process batch that was deeply loved by many coffee enthusiasts! The Mierisch Family is most well-known for successfully reviving the JacaNica Java long berry variety. In addition, they cultivate numerous delicious varieties and experiment with different processing methods, including the Yellow PacaMara. After being introduced to Taiwan by Au Café for consecutive years, the various farms under the Mierisch Family have become widely known and beloved by coffee connoisseurs, including El Limoncillo, San Jose, La Escondida, Las Delicias, and others.

Finca Mama Mina is located in the Jinotega region, managed by farm manager Fausto Martinez Miranda. The farm covers an area of 48 hectares at an altitude ranging from 1,275 to 1,400 meters. The harvest season runs from December to March of the following year, with annual temperatures maintained between 16-26°C. Finca Mama Mina was actually the 2009 Nicaragua CoE 7th place farm, originally known as La Minita. Due to sharing the same name as the famous Costa Rican La Minita, it gradually adopted the family nickname "Mama Mina" as its official name, which demonstrates another aspect of the Mierisch Family: their humble and non-competitive nature.

The Mierisch Family's seriousness and rigor are evident in their philosophy, as mentioned by the family elder: Inversiones Mierisch producers believe in the principle of "advancing or falling behind." Although the quality of Nicaraguan specialty coffee has improved remarkably, fundamental practices must be even more demanding than those of roasters and cuppers! Harvesting properly ripe coffee cherries is merely the basic requirement for good coffee - more dedication must be invested. Especially regarding the relationship between flavor and processing methods, the family's nine farms implement these theories through studying: the flavor variations of the same variety in different blocks of a single farm, the flavor changes of the same variety across different farms, starting with washed processing, then adding PN (Pulped Natural) and natural processes to obtain 27 different batches of the same variety, which greatly contributes to the research on detailed flavor variations!

Maragogype Natural Process Flavor Profile

Light Roast: The dry aroma presents honey sweetness, subtle wine notes, and papaya sweetness. The wet aroma also features honey sweetness accompanied by berry fragrance, along with red apple and dried apricot sweetness. The cupping experience reveals a smooth mouthfeel with rich oils. Initial taste offers grapefruit acidity and sweetness, which gradually transforms into honeyed apple, cherry, mulberry, and grape notes as the temperature decreases.

Medium Roast: The dry aroma presents cocoa and caramel sweetness with hints of pine. The wet aroma features full caramel sweetness with notes of vanilla, dried jujube, and cocoa-pine combination. The cupping experience delivers a thick, rounded mouthfeel with full, persistent maple and caramel sweetness. As the temperature decreases, notes of raisin and smoked plum sweetness emerge.

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 grind setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First pour: 25g of water, 25s bloom time. Second pour: inject to 120g, then pause. Wait until the water level drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time: approximately 2:00.

Analysis: This three-stage brewing method clearly separates the front, middle, and back-end flavors of the coffee. Because the V60 has numerous ribs and drains quickly, pausing the pour helps extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473