Specialty Coffee Advent Calendar – 2020
Producer: Eleane Mierisch
Origin: Lipululu in the region Jinotega, Nicaragua
Roaster: Drop Coffee roasters
Process: Fully washed. Common for Nicaragua, the coffee is washed and separated by density directly at the farm before it is taken by truck to the process station. At the processing station the coffee is de-pulped (beans removed from the coffee cherry), fermented overnight and dried on raised
Taste Profile: A sweet and creamy, yet delicate cup, notes of dried apricot, citric zest, brown sugar and a mouthfeel like drinking chocolate.
Roast Date: 26.11.2020
The owner of Las Delicias is Eleane Mierisch. Eleane is coming from a well-established coffee family that have several farms in Honduras and Nicaragua that has won several Cup pf Excellence throughout the year. But, Las Delicias is the first one that is Eleane’s own farm and this very coffee is just the forth harvest coming out of there, and Drop Coffee is proud to showcase it to you for the third year. The Java varietal gets more intense every year we get more vibrancy and notes of citric and apricot.
About Eleane Mierisch and Las Delicias
Eleane is one of the leading lights in coffee processing in Nicaragua and Honduras. Much of the reason the coffee from the family Mierisch is tasting so clear and sweet, is thanks to their great processing, and Eleane is the one in charge of that. A job title normally dominated by men in Nicaragua. Eleane comes from a coffee-producing family, but she had studied to be a nurse. She works in the family business for decades but has never owned her own farm – until a few years ago when she acquired Las Delicias for herself. Las Delicias is located in the region of Jinotega at an average altitude of 1450 metres above sea level, which is considered very high for Nicaragua. It is located next to another Mierisch farm, so Eleane knows the area very well, she knows the land and what it’s capable of producing. On top of this, there is Eleanes’ passion for coffee, and then you can start to understand why she wanted to produce coffee on a farm of her own. The farm is 20 manzanas (about 13 hectares) in size and all of it is planted with coffee. Eleane is working with a lot of respect for nature and she always says “to be grateful to mother nature”.
About the Java varietal
The coffee-growing at Las Delicias, is the mother plant to the Javas we are buying from Bolivia. Seedlings from Las Delicias were brought to Roudriguez’ Alasitas to try out new varietals in Bolivia as it gives such a delicate, and sweet cup in Nicaragua. Java is often called Longberry as that is just what it looks like – the berries and the seeds (beans) are long and slim. However, Java is the common name.
The Mierisch family are very active in social projects around the farms. Not only do they have a full-time kitchen team at their farms to make breakfast and lunch, with 1000 tortillas going out every day. They have also built daycare centers and schools for the workers’ children, located at the farms. Children helping their families at the farms is common in Nicaragua, but instead, they are asked to go to the school or leaving the kids at the caretaker as they are working. The workers are also offered help with family planning, and medical advice from specialized staff. The FOB price paid for this coffee was 4,30 US$
Drop Coffee Roasters
We visit every producer we’re buying from, and through a sustainability lawyer, we have created internal guidelines and checklists to help us through the whole buying process. Most of the ingredients used at our café are local, produced by small-scale producers, and mainly organic.
Our origins of focus are Bolivia, Costa Rica, Nicaragua, Honduras, Guatemala, El Salvador, Ethiopia, and Kenya. We’re crafting to perfection our preferred taste profile and maintaining our ethical business model with the producers. We only source fully transparent coffee from single farms and cooperatives, working with amazing coffee from people we like.
Drop Coffee has a flavour vision of a clear and bright cup where the origin of the coffee should shine through. We like to present as much of the coffees’ acidity and sweetness as possible. Some coffees will be more acidic and juicy – and some creamy and chocolatey – depending on the origin, but all the coffees are roasted for clarity. The coffee has a light to medium roast profile, suitable for all brewing methods