Mierisch Family Cold Anaerobic Decaf - San Ramón, Nicaragua
Mierisch Family Cold Anaerobic Decaf - San Ramón, Nicaragua Mierisch Family Cold Anaerobic Decaf - San Ramón, Nicaragua

 Mierisch Family Cold Anaerobic Decaf - San Ramón, Nicaragua

Grower/Farm: Mierisch Family / Los Placeres
Region: Yasica Sur / San Ramón, Matagalpa, Nicaragua
Variety: Red Bourbon, Red Catuai, Caturra, Javanica
Elevation: 970 masl
Process: Cherries rinsed, floated, and then fermented in a sealed tank with clean water in an airconditioned room for 48 hours. Dried for 2 days in the sun followed by 4 weeks on raised beds. Decaffeinated by Swiss Water Process
Certification: Rainforest Alliance

Maple aroma, blackberry, plum, persimmon, almond butter, juicy, creamy body

We are excited to offer this unquely processed, decaffeinated coffee. This coffee will work well for espresso based drinks or as your favourite brewed coffee.

The Mierisch family operates a small network of farms in Central America, primarily in Nicaragua. Los Placeres has been in the family since 1922, and is the family’s only Rainforest Alliance certified land. 28 of the 270 hectares are dedicated to native forest. The family also farm cattle on Los Placeres.

According to the Mierischs, “Los Placeres is also ground zero for a new planting technique we are experimenting with. We will plant each tree closer to together, but increasing the distance between each row, in order to increase the amount of plants in a single hectare. We are also aiming for increased airflow and sunlight, which will result in more sugar concentration and more uniformity in the ripening process. We will also be planting brachiaria, a local plant, in order to enhance organic material of the soil. All of this will lead to more efficient and effective harvesting.”

This particular coffee is a 4-cultivar blend which was subjected to an especially unique process.. Javanica is a variant specific to Mierisch Farms, originally cultivated from the Java variety, which was itself cultivated from Ethiopia landraces. This variety was cultivated according to structural changes in the plant noticed by Erwin Mierisch, and which he states now exhibits longberry characteristics as well as improved cup quality. Red Bourbon is simply a red-fruited variety of the widely cultivated legacy variety Bourbon. Caturra is a single-gene mutation of Bourbon, which has a shorter stature and therefore the potential for higher planting density and yield. Red Catuai is a red-fruited variety of Catuai, which is formed from a cross between Caturra and the Brazilian Mundo Novo.

After picking the coffee cherries, sorting, rinsing, and floating them, the fruit is added to food-safe barrels. The barrels are sealed off with a PVC pipe and one-way valve for offgassing. The barrels are stored in an air-conditioned room, chilled to 45-50F, and left to ferment for two days. The sealed tank limits the population of microbes available, while the cold storage slows fermentation down. “After spending 48 hours inside the cold room,” said the Mierischs, “the cherries are spread out as a thin layer on our patio under 100% sunlight where they will spend for two days. The cherries are moved three to four times a day, always making sure not to damage the cherries. After spending two days on our patio they were transferred onto African beds inside a greenhouse. The cherries finish drying on the African beds for an additional 26 days.” Finally, the coffee was sent to Swiss Water for chemical free decaffeination. The result is an uncommonly juicy decaf with exceptional sweetness. .