We're incredibly lucky to have secured the entire crop of Tekisic from the Miersch Family in Jinotega, Nicaragua. And what better to have half of it processed as a honey and the other half as a natural, to showcase for you! Which one do you prefer? Now you can decide.
What is Tekisic?
Tekisic is a selection of Red Bourbon by the Salvadorian Institute for Coffee
Research. Tekisic means “work” in the Nahautl language, signifying the tons of
work put into creating this selection (it took about 30 years, from 1949 to 1977).
This selection ripens fairly early, and has a higher production compared to
unselected Red Bourbon but does not have any resistance to major diseases,
including coffee leaf rust. Yet, we've notice that this Tekisic has more floral notes and complexity when compared to traditional Red Bourbon.
Tekisic within the Mierisch Family
Located in the department of Jinotega, La Escondida, it starts at the base of the same mountain our their two farms, Las Delicias and San Jose, are located at. La Escondida is home to there “varietal garden” this is where they test out new varieties before they decide if it’s worth planting it on one of our farms; this includes our Tekisic which is still
located in our variety garden. It’s a fairly dry micro-climate since it is at the base
of the mountain and is located on a dry plane in Jinotega. La Escondida is home to there wet mill for the farm, and for Las Delicias and San Jose.
What's in the box?
100g Tekisic | Honey
Tastes like: Pistachio, Panela and Apple Compote.
This coffee was processed beginning with ripe cherries being held in water overnight. The following morning, the cherries are de-pulped with the least amount of water possible before being de-pulped and transported to Don Esteban mill with 100% of its mucilage. The coffee is dried specially on black polymeric material allowing air to flow through between the ground and the coffee, allowing for a more even drying process. Finally, the pulped coffee is dried on the patio under direct sunlight in a thin layer, in order to allow the complete drying out of the mucilage surrounding the bean, before moving over to African beds. Total drying time for this lot was 18 days.
100g Tekisic | Dry Natural
Tastes like: Pistachio, Green Apple and Maltesers.
This lot was processed as a full natural, starting with optimally blood red, ripe cherries. These are floated and then carefully transported to the dry mill where they are then spread as a thin layer on plastic tarps. These cherries are carefully moved within their assigned space approximately three times a day. The coffee is then dried for four days on black polymeric material allowing air to flow through between the ground and the coffee, allowing for a more even drying process. After that it was transferred onto African beds with 75% shade for an additional 25 days, until it reached a humidity below 12%. This coffee was dried for a total of 29 days. This resulted in flavours of Green Apple, Pistachio and our favourite chocolate Maltesers.
