We are fortunate to have a continuous relationship with the Mierisch Family who have been producing coffee in Nicaragua for over 100 years.
This time we are sharing the Tekisic variety from their La Escondida farm, which 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 earlier, and has a higher production compared to unselected Red Bourbon as well as more floral notes and complexity compared to traditional Red Bourbon.
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.
