||Honduras Finca Cerro Azul Washed 2012
||Varieties: 75 % Red Cataui, 15% IHCAFE, 10% Lempira
The Mierisch family has been growing coffee for 4 generations, going on 5 in Nicaragua. They have achieved great results with their special way of farming, and more importantly by reaching out to specialty buyers and being at the forefront of coffee development (for proof of this just look at the Limoncillo Pacamara experiment we had this year: truly amazing).
But this is a new experiment for the Mierisch family; going across the border of their mother country, by driving six hours from their home to neighbouring Honduras. I spoke with Erwin a lot about why they had taken this decision, and lots came down to his experiences as one of the Head Judges for the Cup of Excellence competitions in Honduras where he had seen amazing potential, but also a lack of care and attention to detail in the processing stage. This detail is vital to truly special coffee, and Erwin and his family are some of the best qualified technicians of processing I have ever met. A match made in heaven.
In 2011 they started the project of revitalising Finca Cerro Azul in the region of the National Park Azul Meambar in Siguatepeque, Comayagua, Honduras, across El Cielito, Santa Barbara. The farm lies on the other side of Lake Yojoa, and is blessed with micro-climates and conditions which are familiar to the family, as they are similar to their lands in Nicaragua.
But the soil is something else, as is the plant stock they have inherited and this is the first production they have been happy enough to share with special international friends. We are some of the first to taste the fruits of there hard work and long drives to the farm.
In the cup this coffee is quite different to any Honduras coffee I have tasted before. It's bright, challenging, and has a lovely glacé cherry taste to it; acidic, but with a super sticky syrup-like sweetness. A cup that also changes as it cools, changing into more traditional cherry flavours. Lot 007: licensed to be tasty.
Plot: Los Altos
Avg. Altitude: 1,650 meters above sea level
Harvested: February 20th, 2012
Fermented: 24 hours
Washed and classified with fresh water
Dried: Sun for 3 days to 30% humidity and then machine dried to 13% humidity.
Stored: for at least 30 days till lot stabilized to 11.50% to 12% humidity
Community: Rio Bonito
Farm Name: FINCA CERRO AZUL
Farm Manager(s): Francisco Escobar and Lidia Zeledon
Owners: Familia Mierisch
Area: 190 manzanas or 135 hectares
Plots: Los Altos (65 mzn), Los Angeles (40 mzn) , Mal Paso (60 mzn), Beneficio (25 mzn)
Elevation: 1,450 – 1,900 meters above sea level
Diurnal temp cycle: Average High: 26 C Average Low: 16 C
Varieties: 75 % Red Cataui, 15% IHCAFE, 10% Lempira
Shade: Inga and Liquidambar
Processing Type(s): Dry fermented then washed
Mill Name: Cerro Azul
Take this one past first crack, then slow down drop before second.
"Quick Look" Guide:
Glace cherry, sticky, syrup, traditional cherry, great mouthfeel.
Good Filter: Yes, Good Espresso: Yes
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