||Nicaragua Finca San Jose Pulped Natural Longberry 2015
We first discovered this farm through the Mierisch auction “Los Favorties”: an auction of their finest lots from their nine farms. They sifted through every one of their lots from every farm; all coming from various plots on the farms, different harvest days, cultivars, microclimates, and in some cases different processing methods.
These coffees are truly the best of their production and the best representation in their class. The lot sizes were kept small to make them unique and exclusive.
The San Jose farm was acquired in November 2003. At the time it was completely abandoned, and due to its inaccessibility it's been a work in progress for many many years. It's up in the chain of mountains that marks the border of Jinotega and surrounds the skirts of Apanas Lake, to 1,300-1,400 meters of altitude. San Jose overlooks the long-time favourite Escondida farm, and the farm can be seen from the very top of San Jose.
It's an incredibly beautiful farm with amazing views that are well worth the 3/4 off-road trek up the mountain to gain access (even if we did get stuck two times). Dr. Mierisch said that he may build himself a small house on the farm to retire to one day, "overlooking the coffee plants and Lake Apanas in the background sounds like a dream come true".
In the cup is where it all matters and wow this coffee really delivers, there are buckets of thick caramel and a delicious green apple acidity, think of a toffee apple with an epic coating of caramel. The mouthfeel is really big as well as being super creamy and the cup finishes with a soft nudge of sweet peach.
Farm: San Jose
Farm Manager: Jesus Antonio Cruz
Coffee Area: 66 manzanas
Elevation: 1,250 - 1,400 m.a.s.l.
Harvest Months: December - March
Diurnal Temperature Cycle: Avg High 27C, Low 15C
Processing Type: Pulped Natural
Medium roast. It will take a little not take a darker roast at all, keep it light, a tough one.
"Quick Look" Guide
Caramel, green apple, toffee apple, big mouthfeel, creamy, peach.
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