Nicaragua Limoncillo

Summary

Bean name Nicaragua Limoncillo
Country Nicaragua
Region Matagalpa
Other info Bourbon and Caturra

Description

El Limoncilo it's owned by Dr. Erwin Mierich. The first impression you have of him is that he looks more like a farmer than a doctor. He welcomes us in the spacious complex of his farm. "While I was living in United States, I worked as a gynecologist, but then I had to comeback to Nicaragua and lead this farm. Coffee has been my passion since I was a little boy." says the Doctor. Giving us a rapid tour around the farm, he fluently explains each step of the coffee process: from the sowing, the development of the coffee trees, the picking of the cherry coffee, the wet process, the removing of pulp and the dry process. He also explains all the details there are in order to produce one of the best coffee beans with a great quality from Matagalpa. My first trip to a growing country was Nicaragua. On this trip I learnt a lot, but I also learnt how Latin America party's (the last night I hasten to add). The two people who taught me how to party were Erwin and Steve Mierisch the sons of this farmer. I found this out only after buying the coffee which was really cool, friends made, are now people we buy coffee from. In the cup I can best explain it like a toffee apple. First you get sweetness of the caramel, then you get a juiciness, then a bite of green apple acidity, which finishes by dulling the acidity and the sweetness coming back. This years also seems to have more body, which is awesome in the espresso Farm: El Limoncillo Farmer: Maria Ligia Mierisch Region: Matagalpa Farm Size: 171.00 Hectares Coffee growing area: 109.00 Hectares Altitude: 1200 masl Processing System: Washed and sun dried

Cupping notes

Clean cup 7/8
Sweetness 8/8
Acidity 7/8
Mouthfeel 7/8
Flavour 7/8
Aftertaste 8/8
Balance 7/8
Overall 7/8
Correction +36
Total 94

« Back to Coffee Archive