||Nicaragua Las Delicias Washed Longberry 2017
This is a brand new farm to us from the department of Jinotega, in the community of Lipululu. Although brand new, it comes from people who we know well and have worked with for over ten years. The family Mierisch (who you may recognise from such farms as Limoncillo, Mama Mina, Escondida and Milligros) have worked with us over that time to bring us delicious coffee.
Much of that deliciousness is thanks to their amazing processing, and Eleane is in charge of that. She works in the family business but has never owned her own farm – until last year, when she acquired Las Delicias.
The farm is located in the region of Jinotega at an average altitude of 1,450 metres above sea leve. It is located next to another Mierisch farm, which you might have heard of; it's called San José.
Eleane knows the area very well, and knows the land and what it's capable of producing. Add to this her passion for coffee, and you can start to understand why she wanted to produce coffee on a farm of her own.
The Longberry varietal is the fruit of some of the amazing experimental work that's taking place at Limoncello, another Mierisch farm. To explain a little bit of the story behind it, I'll hand over to another Mierisch that I just so happen to know. Oh hi there, Erwin!
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 did – and 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 I purchased a bag of seeds and old beaten up shovels. I gave no immediate thought to the 20 lb bag of coffee seeds that was labelled as JAVA.
My father later showed these seeds to our then-supervising agronomist Ing. Patricia Contreras, who had 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 and has been described by several of our customers as an 'Ethiopian Long Berry type'.
In the cup there are lemons and lychees with a milk chocolate sweetness. It has a complex and super interesting finish.
Farm name: Las Delicias
Farmer: Eleane Mierisch
Farm size: 20 manzanas (hectares)
Coffee growing area: 20 hectares
?Harvest months: December–February
Altitude: 1,450 m.a.s.l.
Processing method: Washed
Diurnal temperature cycle: average high: 28°C; average low: 20°C
Medium – through first crack and through the gap, then drop just as you approach second crack.
"Quick Look" Guide
Lemon, lychee, milk chocolate.
Note: Cupping Score for Sweetness, Aftertaste & Balance are all actually 6.5, and Overall is 7.5, not as above (software limitation, allows whole numbers only)
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