||Honduras Finca Cerro Azul Washed Caturra 2013
Cerro Azul is the Mierisch family’s new coffee project in Honduras. The name 'Mierisch' might sound familiar; they have brought us Limoncillo, Escondida, and Mama Mina, to name just some of their amazing coffees.
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 ongoing: truly amazing). This is a new experiment for the Mierisch family. They're going across the border of their mother country, and driving six hours from their home to neighbouring Honduras. I spoke with Erwin a lot about why they had made this decision, and it 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 during 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 whom 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 their hard work and long drives to the farm.
In the cup this coffee is quite different to any Honduras coffee, and is different to last year's. This year's is super sweet. Think golden syrup and biscuit; still with the familiar glacé cherry, but the sweetness dominates.
Farm Name: Finca Cerro Azul
Community: Rio Bonito
Farm Manager(s): Francisco Escobar and Lidia Zeledon
Owners: Family Mierisch
Area: 135 hectares
Elevation: 1,450 – 1,900 meters above sea level
Diurnal temp cycle: Average High: 26 C Average Low: 16 C
Shade: Inga and Liquidambar
Processing Type(s): Dry fermented then washed
Plot: Finca Cielito
Avg. Altitude: 1,650 meters above sea level
Fermented: 24 hours
Dried: Sun for 3 days to 30% humidity and then machine dried to 13% humidity.
Take this one past first crack, then slow down drop before second.
"Quick Look" Guide:
Glace cherry, golden syrup, great mouthfeel.
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