Introduction to Java Nica from San José Estate | What Estates are in Nicaragua?

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Java Variety from San Jose Estate

The Java variety from San Jose Estate belongs to the long-bean classical lineage (not a genetically modified variety), possessing floral aromas and quite sweet fruit flavors.

San Jose Estate, along with La Minita and Lemon Tree, belongs to the same family. In the early days, the proportion of Java variety planted at San Jose Estate was far lower than at Lemon Tree Estate. Due to its excellent quality, although cultivation has gradually increased, the yield is still far lower than the Caturra variety.

Introduction to Java Variety and San Jose Estate

San Jose Estate is located in Jinotega Province, a major coffee-producing region in Nicaragua. There are numerous coffee plantations along the way. San Jose itself has a well-equipped processing facility. Upon arrival on the day, workers were unloading the first batch of coffee cherries harvested that day, preparing for the initial stage of reception and water screening:

San Jose Estate is situated in the highlands of the beautiful Lake Apanas, with stunning scenery. The first visit to this beautiful estate was around noon, with lingering water vapor making it difficult to capture clear lake views. Every afternoon visit brings the most anticipated sunset over the lake! The path along the way is steep, and the fertile volcanic soil gives San Jose's coffee beans a delicate and sweet taste.

The estate's patriarch, Inversiones Mierisch, father of Erwin Mierisch (Cup of Excellence head judge), told me that although San Jose Estate has relatively steep terrain, it is an excellent microclimate point with very fertile soil. Therefore, it can produce small batches of specialty coffee specifically for small boutique roasters, but only a few small batches are available each year, which are typically selected by discerning cupping experts. Since the Cup of Excellence smallholder cupping competition began in 2013, he invited experts and family cuppers to cup together, and only micro-batches scoring above 87 points were included in the competition batches. The inaugural event in 2013 was quite successful, and he decided to continue entrusting the Cup of Excellence to organize smallholder competitions. Four years ago, Inversiones Mierisch believed that although Nicaragua's specialty coffee was progressing rapidly, the fundamentals needed further improvement. Being more selective than roasters is necessary to sustain the favor of connoisseurs, and even more investment in research on the relationship between flavor and processing methods is required. Looking at the cupping quality of all smallholder competition samples from the past two years, he has indeed achieved this!

Brewing Recommendations

FrontStreet Coffee recommends using water at 89-90°C, with a small water flow in three-stage extraction, powder-to-water ratio of 1:15, and extraction time of about two minutes.

Flavor Profile

Featuring high mountain tea aroma, peach, walnut, floral notes, vanilla, hazelnut chocolate, sugarcane, with remarkable delicacy, roundness, and persistent sweet aftertaste.

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