【Light Roast】Nicaragua / El Limoncillo Javanica Natural

This coffee is the Javanica variety from El Limoncillo, one of the farms owned by the Mierisch family, a prestigious coffee-producing family in Nicaragua, processed using the natural method.
The Javanica variety is derived from indigenous Ethiopian wild coffee seeds brought over via Java, and it is characterized by its floral and citrus notes.
By using the natural process, the aroma of ripe fruit is added, allowing you to enjoy notes of red cherry, orange, and milk chocolate, along with a rounded mouthfeel and a sweet finish.
We recommend this to those who enjoy coffee with fruity sweetness, so please give it a try.

Flavor Profile

・Flavor when hot
RED CHERRY
ORANGE
CARAMEL

・Flavor when cool
A rounded mouthfeel reminiscent of orange syrup

Farm Information & Process

【Country】Republic of Nicaragua
【Region】Yaxica Sur, Matagalpa
【Farm】El Limoncillo
【Altitude】980–1,110m
【Variety】Javanica
【Processing】Natural

About the Process

While this is a traditional natural process, the cherries are dried under the sun on a patio for 5 days, followed by 24 days of drying on African beds under 75% shade.
For the patio drying, the cherries are not spread directly onto the concrete, but rather onto breathable sheets.

About the Farm

The Mierisch family, a renowned coffee-producing family in Nicaragua, manages 11 farms in Nicaragua and 3 in Honduras, with their coffee highly acclaimed in Cup of Excellence competitions in both countries.
El Limoncillo was established in 1930 and is the second oldest of the family's farms; it is said to have been named after the lemon trees that were growing there when the farm was founded.
They are actively committed to sustainable coffee production through thorough, strict quality and production management, while also maintaining an excellent work environment that includes a power plant using abundant water resources, as well as a nursery and clinic for workers.
The Javanica variety is a "longberry" variety (with elongated fruit and seeds) that originates from indigenous wild Ethiopian coffee; it received its name because it was brought to Nicaragua from the island of Java.
The farm began cultivating this variety in 2001, and after winning the Cup of Excellence in 2008, it became one of the signature varieties of Nicaragua.

To enjoy your coffee even more☕️

Please also take a look at the Sarutahiko Coffee columns.
・How to interpret coffee flavors
・What is the Natural Process? | Coffee Production Methods ②