Coffee F – Eleane Mierisch (Natural Java)

Coffee F – Eleane Mierisch (Natural Java)

€16,00 Regular price €18,00
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Eleane Mierisch (Natural Java) - Rum Raisins, Cacao, Papaya

Producer: Eleane Mierisch
Origin: Lipululu, Nicaragua on 13 hectares
Altitude: 1500m
Varietals: Java
Processing: Natural
Harvested: February 2020
Roaster: Drop Coffee
Roast Date: 30.03.2021

  

To the power woman in our coffee world - Eleane Mierisch and Joanna Alm. 
Two Pioneers in excellent farming, transparent trading, superb roasting and idealism in a new world of coffee. 

It is our third year sharing the work of those two with you and since Eleane is specialised in the processing of coffee, we thought it would be beautiful to share her dedicated work with two different processed Java lots. 

This is the natural lot from her 13 hectares farm in Lipululu. 
This processing method adds intense sweetness and fermented aromas of rum raisins, cacao, papaya and a heavy mouthfeel of chocolate fudge to the coffee. 

'A little fun fact on the side: Seedlings from her farm have been brought to the Rodriguez family in Bolivia where you recently just tried the Coco Natural by CC from. So we will see Java varietal harvest at the Rodriguez farm that have their mother plant on Eleanes farm in Nicaragua within the upcoming years.' 

Happy Brewing everyone!

 

 

Drop Coffee

'This is a very colourful coffee, perfectly suited for Easter or the colourful, longed for spring!

The Java from Las Delicias is delicate and floral, one of the prettiest most well-balanced coffee we have all year and buy loads of year after year. This is a small lot of it, on 552 kilos, that we asked the producer Eleane Mierisch to have processed as a natural, which means that the coffee beans are dried in the coffee cherries. By doing this process, the floral notes in the Java varietal are getting a boozy infusion to it and the sweetness is increased.'

About Eleane Mierisch and Las Delicias
The Mierisch family are producing very diverse coffees with dozens of different varietals, trying different processing methods with accurate and thorough processing. This coffee is not just great, it is delicious. But as you know, delicious coffee does not just happen. The owner of Las Delicias is Eleane Mierisch. Eleane is one of the leading lights in coffee processing in Nicaragua. Much of the reason the coffee from the family Mierisch is tasting so clear and sweet, is thanks to their great processing, and Eleane is the one in charge of it.  Head of processing is a job title dominated by men in Nicaragua. She is coming from a well-established coffee family that have several farms in Honduras and Nicaragua, but Las Delicias is the first one that is hers alone and this coffee is just the second harvest coming out of her farm.  The mouthfeel and sweetness remind us of the Bolivian taste profile, almost like drinking chocolate. From the Java varietal, we get more vibrancy and notes of citrus and apricot, but with the natural processing we are tasting more passion fruit, and fudge.

Las Delicias is located in the region of Jinotega at an average altitude of 1450 metres above sea level, which is considered very high for Nicaragua. It is located next to another Mierisch farm, so Eleane knows the area very well, as well as the land and what it's capable of producing. Above her knowledge of the region, there is her passion for coffee, and then you can start to understand why she wanted to produce coffee on a farm of her own. The farm is 20 manzanas (about 13 hectares) and all of it is planted with coffee. Eleane is working with a lot of respect for nature and "to be grateful to mother nature" as she says it herself.

The coffee growing at Las Delicias is the mother plant to the Java we are buying from La Linda in Bolivia. Seedlings from Las Delicias were brought to Roudriguez' La Linda to try out new varietals in Bolivia as it gives such a delicate yet sweet cup in Nicaragua. The varietal is often called Longberry as that is just what it looks like - the berries and the seeds (beans) are long and slim. However, it is commonly known as Java. Common for Nicaragua, the coffee is washed and separated by density directly at the farm, before it is taken by truck to the process station. At the processing station the coffee is dried on raised beds in the fruit. 

Sustainability 
The Mierisch family are very active in social projects around the farms. Not only do they have a full-time kitchen team at their farms to make breakfast and lunch, 1000 tortillas going out every day. They also have built daycare centres and schools for the workers, located at the farms. Children helping their families at the farms is common in Nicaragua, but instead, they are asked to go to the school or leaving the kids at the caretaker as they are working. The workers are also offered help with family planning and medical advice from specialized staff. 

The FOB price paid for this coffee is  USD per pound 4,8 USD/lb.