Nicaragua Finca Limoncillo Washed Ethiosar 2014


Bean name Nicaragua Finca Limoncillo Washed Ethiosar 2014
Country Nicaragua
Region Matagalpa
Other info Varietal: Ethiosar (Ricardo)


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 varietal is the work of the Mierisch family and their cousin Ricardo. Ricardo owns a farm near to Limoncillo but at a much lower altitude of 800 masl. Ricardo noticed that his yield and his plants were suffering and seemed to be becoming more susceptible to disease. He puts this down to growing issues in Nicaragua, and a change in climate, increased rains and his low altitude. But from experiments he was running on the farm he noticed that this newly spliced varietal he had put together was thrivingIt was fruiting much more than the other plants, was not suffering.

The varietal, ethiosar is a stable hybrid plant. It is a cross of a Ethiopian variety (Rume Sudan) with a Sarchimore (a cross of a Villa Sarchi with a Timore variety) the off spring of this plant is then cross once again with a Villa Sarchi (an improved caturra / bourbon from Costa Rica).

The Timor variety is the robusta variety used to produce all the catimore's. In short it only has a very small % of catimore's in it, thus making it very resistant to rust in most parts of the world. The Rume Sudan is a very old variety of Typica from Ethiopia. Both Rume Sudan and Villa Sarchi are known for their great cup characteristics.

What it does do is increase production by up to 40% whilst only needing 2800 plants per manzana where with Caturra you would need 4000 plants. This may not seem important until you begin to think that each plant needs fertiliser, so not only are you getting more yield but its cheaper to grow as you need less fertiliser, less plants (plants have to be grown or bought) quicker to pick and on top of all of this, it super tasty.

In the cup, expect a fresh lime zest, with a bright and zingy acidity thats super clean and refreshing with an aftertaste of craft beer hops.

Farm: El Limoncillo
Farmer: Dr Erwin Mierisch
Region: Matagalpa
Farm Size: 171.00 Hectares
Coffee growing area: 109.00 Hectares
Altitude: 1200 masl
Varietal: Ethiosar (Ricardo)
Processing System: Washed

Roasting Information
Medium to medium dark roast. My preference is just into second crack, first few pops then drop.

"Quick Look" Guide
Lime zest, zingy acidity, super clean, refreshing, craft beer hops.

Good filter?

Good espresso?

Cupping notes

Clean cup 6/8
Sweetness 7/8
Acidity 6/8
Mouthfeel 7/8
Flavour 6/8
Aftertaste 6/8
Balance 6/8
Overall 7/8
Correction +36
Total 87

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