This time we have another Javanica from the Mierisch Family but from Eleane's personal farm Las Delicias and although young this farm has already produced amazing award winning coffees. Of all the Fincas Mierisch farm this farm is of the highest altitude, which reflects in the coffees with delicate flavour profiles with pronounced acidity which balances out perfectly with the sweetness of the Nicaraguan terroir.
This particular coffee was processed using natural anaerobic fermentation at low temperatures. After the optimally ripe cherries were picked, they were placed into barrels and sealed preventing any oxygen from entering. These barrels were placed into a cool room between 6-10 degrees celsius, then left to ferment for 48 hours.
After fermentation, these cherries were laid out thin on a patio to dry in direct sunlight for two days and finally to African beds inside a greenhouse where they dried for a further 30 days. Then they were left to rest for a month as dried cherries, which allows humidity levels to homogenize within all the beans before being hulled and rested for a second time. The resting periods allow for the flavours in the coffee to balance out.
This anaerobic fermentation encourages the growth of microbes, some of these include lactic acid and yeasts, such as saccharomyces cerevisiae (which is used to ferment beer and wine). We can attribute this amazing flavour profile of neapolitan ice cream, grape jelly and honey in Eleane's coffee as a result of this processing technique. We hope you enjoy!
