||Nicaragua Finca Limoncillo Funky Longberry 2014
We first bought from this farm back in 2007, in a buying group in the Cup of Excellence. From the first time I cupped this coffee, I loved it and it was one I had to get. It was only after the auction closed that I found out it was owned by the father of two brothers in Nicaragua who are probably the only people I know from the country, and are good friends of mine.
The farm is located in Matagalpa and is a huge 171 hectares. It's an amazing location with 9 waterfalls within the farm. It's owned by the Mieresch family, whom as I have already said are good friends, and are also well respected producers in Nicaragua, known for their experimental processing, varietal work, and exceptional coffee.
This is the fruit of some of this experimental work. I'll let Erwin explain how they came to have this unique coffee.
Here my 'story' begins back in mid 2001 ... I sound like a grandfather ...
My father and I were coming back from visiting some top farms in Nicaragua, as we sometimes do in order to learn from our neighbours. If we discover anything worthwhile we then implement those things to improve efficiency and quality on our own farms.
As we drove past the UNICAFE experiment station Juanetillo, which had gone under, a man on the side of the road flagged us down and explained to us how the experiment station had closed down and that his 'severance' was tools and coffee seeds since they did not have the cash to pay him. He asked if we would be interested in helping him out by purchasing these items off of him. In all honesty, I was not very happy that my father forced me to stop to see what this man wanted; therefore, I was not very receptive to his offer, but purchased a bag of seeds and old beaten up shovels. I gave no thought to the 20lb bag of coffee seeds that was labelled as JAVA.
My father later showed these seeds to our then supervising agronomist Ing. Patricia Contreras, who worked at that research station, and she was ecstatic. She told us about how great this coffee was, but also that it was not very productive nor resistant to disease, as she recalled from running this study at Juanetillo back in the 80s. She also said that the real name for it is Longberry and that it has its roots in Ethiopia. We began to run some more experiments; various altitudes and processing methods, and have been learning how to manage it since.
As far as we can tell the Longberry varietal is a Typica type coffee because of its bean shape, as is the Geisha. Its physical appearance is a uniform seed that is elongated. It has been described by several of our customers as an Ethiopian Long Berry type.
The funky part of this is the interesting bit. It's a process that has been developed just for us at Has Bean. It's a natural process but one that's turned slightly less often and the beans are dried thicker, slowing down the drying and creating a 'funky' taste. The cup is quite distinctive, the natural being more elegant and this one being like a box of frogs.
In the cup think stewed strawberries mixed with sherry, with a lovely pecan finish. The aftertaste is so powerful. This coffee works so so well as a cappuccino.
Farm: El Limoncillo
?Farmer: Dr. Erwin Mierisch?
?Farm Size: 171.00 Hectares?
Coffee growing area: 109.00 Hectares
?Altitude: 1200 m.a.s.l.?
?Processing System: Natural
Medium to medium dark roast. My preference is just into second crack, first few pops then drop.
"Quick Look" Guide
Stewed strawberries, sherry, pecan, aftertaste, sticky mouthfeel.
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