This Javanica seed came to the Mierisch Family from pure chance. The story goes that in mid-2001, they stopped to purchase some seeds and noticed a man had a bag with him that was labelled 'Java'. The man claimed the seeds were of a rare variety, although sceptical they felt bad for the man and decided to purchase the seeds. Luckily, the man was indeed not lying, it was the longberry Java variety.
Later they learned that the area they had met this mysterious man, was actually the site of a nursery project that was spearheaded by an organisation known as UNICAFE. Their goal was to bring over exotic varietals and study their productivity and disease resistance potential.
Given its new home in Nicaragua, the Mierisch's dubbed it 'Javanica'. It's susceptible to all major diseases but it does have a good yield production for an exotic variety and the cup quality is fabulous at high altitudes (more recently earning fourth place in COE Nicaragua 2017 from Las Delicias). It was initially believed to be a cousin/mutation of Typica (given the similar bean and treen structure) but more recent findings indicate that it is indeed an Ethiopian heirloom varietal initially that was then taken to the island of Java where it got its name.
What's in the box?
100g Javanica | Washed | Limoncillo
Tastes like: Key Lime Pie, White Peach, Lemongrass.
This coffee begins by selection of optimally blood red, ripe cherries. These are then floated and then carefully depulped before dry fermented in fermentation tanks for 36 hours. Post fermentation, the parchment is washed then transported to a dry mill.
100g Javanica | Low Temperature Anaerobic Natural | Las Delicias
In utilising a controlled environment of temperatures between 6-10 degrees, the cherries ferment anaerobically for a period of 48 hours. This encourages the growth of microbes that include lactic acid, that allowed this coffee's flavour profile to be reminiscent of Neapolitan ice cream.