Finca Mierisch

Farm

Finca Mierisch

Region:
Yasica Sur, Nicaragua

Procesing station:
Limoncillo
Los Placeres

Varieties:
Java, Red and Yellow Pacamara, Ethiosar, Red Catuai, Caturra, Red Bourbon.

History

Bruno Mierisch Boettiger, a German geologist, was hired to assist the Nicaraguan government in the construction of their National Railroad in the late 1800s.

Upon completion of his work, the Nicaraguan government found themselves unable to pay him, and his companion’s, salaries in full. To complete their compensation, these German immigrants were offered land in the high mountains of Matagalpa. Bruno, and many of his German colleagues, never returned home to Germany. Instead, choosing to take part in the burgeoning coffee revolution taking place in Nicaragua. Bruno’s legacy continues to live on till this day under the guidance of his great-great grandchildren.

Bruno’s farm was christened “Las Lajas” (a farm still owned and operated by our cousins) but only had lemons growing on it initially. It wasn’t until the Nicaraguan presidency was held by Jose Santos Zelaya (who’s family were coffee producers) that the Nicaraguan government started incentivizing the cultivation of coffee (with tax cuts, subsidies, etc.) In 1908, Bruno planted his first coffee tree on his farm. The rest is history.

Where Are We Today?

We are now a company run by 3rd, 4th, and 5th generation coffee producers.

Dr. Erwin R. Mierisch, 3rd generation producer, along with his wife, Maria Ligia McEwan de Mierisch, and their children Erwin Jr, Eleane, and Steve took on the mantle of responsibility for this legacy in the early 1990’s after the Nicaraguan Civil War of the 1980’s subsided. It was during this time that our operations started shifting from commercial quality coffee into the new world of Specialty Coffee.

Erwin Jr, Eleane, and Steve, the 4th generation, propelled our coffee, and Nicaraguan coffee in general, into the international spotlight. Through their involvement in organizing, judging, and participating in the Cup of Excellence program since the early to mid 2000’s, they learned all the hard work it takes to producer high caliber coffee. Their commitment to quality has not wavered since.

Today, Dr. Mierisch is still in charge of all agronomical decisions for the farms, and Eleane Mierisch serves as our General Director. Erwin III (or Wingo as he’s loving called), is the 5th generation coffee producer and can be found in our QC lab or handling Client Relations.

What is Fincas Mierisch?

Fincas Mierisch comprises 9 coffee farms in Nicaragua, and 3 coffee farms in Honduras.

In Nicaragua, the farms are located in the Matagalpa and Jinotega departments. Matagalpa is home to 6 farms, whereas Jinotega, a little bit farther north-west, is home to 3 farms . Each farm has a unique micro-climate and soil composition, which makes their management, and coffee quality, truly distinct from one another. Give them all a try, and see for yourself.

We’ve been in Honduras, our adoptive home, since the end of 2011. After Erwin Jr.’s amazing experience with Cup of Excellence Honduras 2010, he saw the incredible potential for specialty coffee cultivation in the country. After a chance encounter to purchase a farm, called Cerro Azul, Erwin Jr. jumped at the chance. Since then, we’ve expanded to two more adjecent farms: Santa Lucia and Lalita.

In Honduras, we’re strictly located near the community of Rio Blanco in the municipality of Siguatepeque, of the Comayagua department. All three farms in Honduras sit at a higher altitude than any of our farms in Nicaragua. Erwin Jr. vision and hard work paid off with a 1st Place placing in Cup of Excellence 2019 with a Washed Gesha from Santa Lucia.

Wadi Al Mahjr

Farm

Wadi Al Mahjr

Region:
Al Hayma, Yemen

Procesing station:
Al Mahjr

Varieties: Udaini
Altitude: 22500m
Processes: Natural
Cupping: 91.75

Common cupping notes:
Intense Blueberry and Raspberry combined with underlying Violet Floral Notes. Sweet and very balanced, complex winney muted acitdity, more lactic in nature and works well with a creamy, almost yoghurt like mouthfeel. It has a long-lasting finish.

Within Al Mahjr Village is Wadi Al Mahjr, it is a valler located in one of the highest coffee growing areas in Yemen. High above the clouds, it sits at an altitude of 2250 meters above sea level. With its sun exposure of 7 hours and cooler night temperatures of aroung 6C, an ancient typica cultivar emerged to survie these harsh weather patterns. Farmers with Al Hayma region claim to have some of the oldest coffee trees in Yemen. This is yet to be scientifically verified but we do notice ancient typicas unique to this area which have been proven to translate into exquisite notes on the cup.
This lot is a carefully curated collection of cherries from various prime spec ific sites, owned by indiviudal farmers from within Wadi Al Mahjr and made up of three classic Yemeni cultivars of Udaini, Tufahi and Dwairi.

Wadi Beddah

Farm

Wadi Beddah

Region:
Haraz, Yemen

Procesing station:
Beddah

Varieties: Jadi
Altitude: 1800m
Processes: Natural
Cupping: 87

Common cupping notes:
Exotic flavour combination of Stewed Fruit, Ripe Berry and underlying Florals and some Hibiscus. The mouthfeel is syrupy and is supported by a sweet clean foundation.

Wadi Beddah is an area with very difficult and rugged terrain. Its altitude at 1800 meters above sea leve; and with an absence of metalled roads, the area is very remote and impassable for motor vehicles to cross for transport of goods or people.
The weather in the wadi is mild, temperatues fluctutea between 29C and 15C. Compared to to other coffee growing regions, it is considered to have a relatively warmer cliamte and as such we have adapted our processing techniques. The coffee from Wadi Beddah has been exposed to around 7 hours of daily sun light. This has helped create outstanding and differentiated profiles for this collective.

Ali Mohamed Abdullah

Farm

Ali Mohamed Abdullah

Region: Anis, Yemen

Procesing station:
Al Abara

Varieties: Udaini
Altitude: 1973m
Processes: Natural
Cupping: 88

Common cupping notes:
Reined flavours of Honey, Lemon Verbena and Citrus Fruit with underlying Floras adding further complexity. This is a delicate coffee of mediu intensity, clean in cup and it improves as cools. The mouthfeels is juicy.

Ali was a career military officer, yet since the advent of the current civil war, Ali chose to stay away from such a tragic conflict, returning to his village and working on his family’s farm. He has been farming his 15 libna coffee farm for around 8 years now. He supports 9 famile members.

Ali is active in the farming community and educates fellow farmers on best pre and post harvesting methods. In addition he is also very keen in learning about modern coffee drying methods and helps us pass that knowledge to other farmers.

Testi Adorsi

Farm

Testi Adorsi

Region:
Yiracheffe-1
Procesing station:
Aricha,Testi Adorsi

Varieties: Heirloom
Altitude: 1950-2150m
Processes: Natural
Cupping: 88

Common cupping notes:
Long complex aftertaste, tat citric, slick mouthfeel, high sweetness, cacao, walnut, hornbeam, violet, strawberry finish.

Grown at an altitude between 1950-2150 metres above sea level, this lot is comprised of Ethiopian heirloom varietals including the local Karume varietal. The cooperatively grown lot is sourced from a large number of family owned garden plots and the regions soil is nitrogen rich and volcanic.

This lot has been processed at the Testi owned Adorsi washing station and is comprised of cherries delivered by over 900 smallholder farmers.

This coffee has been fully washed processed, with a total duration of wet fermentation between 24-36 hours before soaking in clean water for and additional 12-24 hours. The drying was undertaken using raised beds over the following 10-12 days.

You can expect to find notes of tropical fruit, guava and sweet lemon, with an excellent floral and clean finish. Expect a clean but distinct profile from this exceptional coffee with a distinct melon like sweetness.

Eraldo Garcia Martinez

Farm

Eraldo Garcia Martinez – microlot

Region:
Maguey, Eraldo Garcia Martinez
Procesing station:
Eraldo Garcia Martinez

Varieties: Bourbon
Altitude: 1200-1600m
Processes: Honey
Cupping: 88

Common cupping notes:
Chocolate, nutty, honey

Finca Lerida

Farm

Finca Lerida

Region:
Boquete, Chiriqui
Procesing station:
Finca Lerida

Varieties: Tipica
Altitude: 1600-1800
Processes: Honey
Cupping: 89

Common cupping notes:
Citrus, Sweet Lime full of floral flavor and smoothly sweetness, orange, grapefruit, green tea.

Finca Lerida is one of Boquete oldest and most traditional coffee properties. Located in the highlands of Boquete, at an altitude of 1,550 – 1850 meters on the slopes of Volcan Baru, with his deep rich volcanic soil, this beautiful mountain and traditional coffee plantation offer the best conditions for growing coffee of high quality.

The heavy rains and sunny season, dry harvest promotes the ideal conditions for the production of its award-winning Arabica beans.

Finca Lerida’s reputation is as old as the first coffee that Panama exported to Germany back in 1929. The high quality coffee produced inside this exceptional plantation made its international buyers realize that there was more to Panama that just its Canal. This was, and still is, Finca Lerida.

Lerida was established in 1917 by B. Tollef Monniche, a Norwegian engineer and graduated from the Royal College of Dresden, Germany, who worked on the design and construction of the Panama Canal’s emergency gates.

In 1924, the engineer finally retired and along with his wife Julia moved to Finca Lerida.

There he built his house – completely by hand – in a Norwegian countryside style and built the first coffee plantation in Panama. Apart from this, designed and patented the “siphon”, a device made to separate good from bad beans. This device is now used worldwide by many coffee plantations and is still working at Finca Lerida where the old benefit still processes a coffee of exceptional quality.

Muganza

Farm

Muganza

Region:
Gisagara Imbuto, Muganza
Procesing station:
Muganza washing station

Varieties: Bourbon
Altitude: 1800m
Processes: Natural
Cupping: 88

Common cupping notes:
Citrus, Oranges Cinnamon, Cloves, Dried dates, Orange juice, Winey, Citric acidity

Café de Gisagara is run by Good Neighbors, an NGO from Korea. The project began in 2014. Before the project began there was little attention given to coffee quality and little infrastructure existed. Income from the sale of the coffee by Café de Gisagara is reinvested into the region in different ways. A training farm was developed by the NGO, and a number of infrastructure investments were made, all to help improve production quality. Better farming techniques, to reverse soil degradation, are being taught. The aim of the project is to reduce poverty by helping the farmers to improve their coffee quality and the income the crop brings, but also by giving them the means by which they can do this sustainably.

If you love lighter roasts this bean is for you. The beans are typically smaller so they develop quickly. They are consistent. The southern part of Rwanda has much less incident of potato defect and this producer’s coffee is always super clean. You can go as dark as you like. These coffees are pretty flexible. We just happen to love the fruitiness you get at the lighter to medium end.