El Suspiro, Nicaragua
Tasting Notes: Brown Spice, Dried Fruit & Lemon
Process: Washed
Region: Matagalpa
Producer: Fincas Mierisch
Farm: El Suspiro
Variety: Orange Bourbon
Alt: 1400 m.a.s.l.
El Suspiro is a farm located in the Matagalpa region of Nicaragua. Alejandro Saldana and his wife own and operate this farm. Under the producer name of Fincas Mierisch, El Suspiro is now 35 hectares and includes a variety of coffee trees. From caturra, red and yellow catuai, javanica and Orange Bourbon, the farms first harvest usually falls on Christmas Day. This specific lot of Orange Bourbon is a washed. With ripe cherries, the coffee is floated and depulped using minimal water. After this a 36 hour fermentation period in tiled tanks occurs before washing the coffee. The Don Esteban drying mill will process this coffee and dry using a parchment on the ground to avoid concrete and coffee contact. Two days of direct sunlight drying followed by shaded drying occurs to help consistent drying for a total of 15 days. This offering is extremely clean and beautiful. With notes of brown spice, dried fruit and lemon acidity, El Suspiro is one of our favorites for the summer season and we are so stoked to have this on our menu.
El Suspiro, Nicaragua
Tasting Notes: Brown Spice, Dried Fruit & Lemon
Process: Washed
Region: Matagalpa
Producer: Fincas Mierisch
Farm: El Suspiro
Variety: Orange Bourbon
Alt: 1400 m.a.s.l.
El Suspiro is a farm located in the Matagalpa region of Nicaragua. Alejandro Saldana and his wife own and operate this farm. Under the producer name of Fincas Mierisch, El Suspiro is now 35 hectares and includes a variety of coffee trees. From caturra, red and yellow catuai, javanica and Orange Bourbon, the farms first harvest usually falls on Christmas Day. This specific lot of Orange Bourbon is a washed. With ripe cherries, the coffee is floated and depulped using minimal water. After this a 36 hour fermentation period in tiled tanks occurs before washing the coffee. The Don Esteban drying mill will process this coffee and dry using a parchment on the ground to avoid concrete and coffee contact. Two days of direct sunlight drying followed by shaded drying occurs to help consistent drying for a total of 15 days. This offering is extremely clean and beautiful. With notes of brown spice, dried fruit and lemon acidity, El Suspiro is one of our favorites for the summer season and we are so stoked to have this on our menu.
