Episode 503: Nicaragua Finca Limoncillo Washed Caturra

I've been telling the story of Hasbean and Finca Limoncillo for many, many years now and I don't intend to stop any time soon because it's such a big big big relationship for me : ) so much of where we are today has come from this relationship, and I'm really proud of everything that's happened in the past, as well as super excited for where we can go in the future.

The relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country!

The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee into the UK for us. Eventually, via my supreme Steve pester power they caved in (probably just to stop the flow of emails and phone calls!) and kindly did so.

This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time.

The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship that I'm so very proud to have.

Finca Limoncillo is located in Matagalpa and, at 171 hectares in size, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee.

The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee.

On the farm, the family:

• Pay their staff 30% more than what is typical minimum wage.
• Provide free housing for 60 families.
• Provide free electricity and running water for their workers' homes.
• Provide free food for all workers.
• Provide free daycare facilities for families to use.
• Provide free healthcare facilities.
• Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities.

The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was visiting we ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers!

In the cup it's a toffee apple, but one where they've put extra toffee on there. It's sweet caramel and toffee up front with a kick of crisp green apple coming through afterwards to make one of the most well balanced cups you'll find.

• Country: Nicaragua
• Municipality: Yasica Norte
• 
Region: Matagalpa

• Farm name: Limoncillo
• Farmer: Dr. Erwin Mierisch
• Farm size: 171 manzanas (hectares)
• Coffee growing area: 109 hectares

• Harvest months: December–February
• Altitude: 1,200 m.a.s.l.

• Varietal: Caturra
• Processing method: Washed
• Diurnal temperature cycle: average high: 28 C; average low: 20 C
• GPS coordinates: N13 2.9569 W85 49.9756

CUPPING NOTES

Toffee, green apple, caramel, balanced.

Clean cup: (1–8): 6.5
Sweetness: (1–8): 6.5
Acidity: (1–8): 6.5
Mouthfeel: (1–8): 6
Flavour: (1–8): 7
Aftertaste: (1–8): 6
Balance: (1–8): 8
Overall: (1–8): 6.5
Correction: (+36): +36

Total: (max. 100): 89

Roasting Information
Medium to medium dark - through first crack and through the gap, but no more than a pop or two of second.

"Quick Look" Guide
Toffee, green apple, caramel, balanced.