Roaster’s Report - Nicaragua El Lemoncillo Anaerobic Natural

Source: La Minita

Producer: Fincas Mierisch

Country: Nicaragua

Growing region: Matagalapa

Elevation: 850-1110 masl.

Coffee varietal: Red Bourbon

Processing: Cold Anaerobic Process. Anaerobic fermentation simply means fermentation without the presence of oxygen. Optimally ripe and freshly picked cherries are put into barrels and covered them with an airtight lid. They attached an airlock to the lid to let out any carbon dioxide that will be produced by the cherries during fermentation.

Next, the barrels are placed inside a 6m X 9m X 3m cold room run by two industrial AC’s which keep the room between 6 -10 degrees Celsius. After spending 48 hours inside the cold room, the cherries are spread out in a thin layer on the patio under 100% sunlight where they will spend the first 4 days. The goal by leaving the cherries under sunlight for the first few days is to stop the fermentation, as well as to prevent over-fermentation or mold growth. The cherries are moved 3 to 4 times a day, always making sure not to damage the cherries. After spending 4 days on the patio, they were transferred onto African beds inside a greenhouse. The cherries continue drying under 50% shade for 12 days and then moved to 75% shade for an additional 16 days. Total drying time was 32 days for this lot, and they stopped drying when they reached a humidity level lower than 12%.

Once the cherries reached our desired humidity, they were transported inside of the well-ventilated warehouse where they were allowed to stabilize, for a month as dried cherries. This allows for the humidity level to homogenize within all the beans. We then proceeded to hull the dried cherries, and then allow the green beans to rest/age for another month. This second resting period allows for the flavors to balance out. After two months of resting the beans are ready for export.

Coffee description: We taste notes of grape, maple syrup, and strawberry jam.

Cup Score: xxx

Green coffee transparency: 151lbs @ $5.00/lb, Sept 2024 (Commodity coffee price: $2.47lb. Why is this important? Coffee pricing is complex and multifaceted, and sharing what we paid is an incomplete picture, but we believe in sharing the data we have available, hoping that will embolden others to do the same, with the ultimate goal of getting producers fairer pay for their excellent work.)

Length of Relationship: La Minta, since 2024.

If you want to learn more about how we would brew this coffee, click here for our brew guides. This coffee can be brewed with any method, but really shines as filter or pour over.