Finca Limoncillo is located in Matagalpa and, at 171 hectares in size, it. is. huge! Situated at an amazing location, it boasts nine waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.
The overall volume of washed coffees in Central America this year are about 30% lower than normal (due to climate impacts on coffee not ripening well). Nicaragua has been particularly tough for the Mierisch family with access to labour very difficult, and they’ve struggled a lot with lower volumes. As such, we’ve ended up with fewer coffees than normal from Limoncillo and some slight alterations to their usual offerings.
Historically, this lot had always been Caturra but this year it's been moved to Red Catuai and there isn't very much of it : ( as you'll be able to see from the tasting notes we're still getting the caramel, red apple and chocolate notes you've come to love over the years, a delicious tweak to a coffee we've known and loved since 2007.
A very generous serving of caramel dominates the cup, with a gentle red apple acidity providing balance. Milk chocolate comes through as well, adding to just how moreish and quaffable this coffee is.
- Country: Nicaragua
- Municipality: Yasica Norte
- Region: Matagalpa
- Farm name: Limoncillo
- Producers: The Mierisch Family
- Farm size: 171 hectares
- Coffee growing area: 109 hectares
- Elevation: 1,200 m.a.s.l.
- Varietal: Red Catuai
- Processing system: Washed
- Cupping Notes - Caramel, milk chocolate, red apple
- Roast Information - Medium dark - through first and push it gently to the edge of second crack and finish the roast just at those first pops of second. Beware that Nicaraguan coffees can pick up those roasty flavours really quickly as you go into second crack.