Fragrance of jasmine and dried strawberries with a rose aroma. Complex and delicate flavors of mild assorted berries, matcha tea, a soft grapefruit acidity and creamy body. Absolutely delicious!
Keep energy settings low, while still moving through the roast a medium speed. A “soak” in commercial roasting machines would help this coffee. Keep the profile light to light/medium to highlight the array of complex flavors in the coffee! The florals and delicate berries are what we love most about this extraordinary coffee!
and he wanted to set it up as a model farm. However, the coffee was close to abandoned when we purchased the farm. The wet mill was abandoned as well but had the minimal machinery in order to function. Despite this, The Mierisch family saw potential. The farm had the necessary infrastructure for coffee cultivation: shade trees and wind breakers. The decision was made to only plant exotic varieties such as Laurina, Java, Orange/Yellow Bourbon, SL-28, and Gesha.
This Gesha, just like last year’s 1st Place winner, was processed as a washed coffee. All of the processes begin at the farm by only selecting optimally blood red, ripe cherries. These are floated and then carefully depulped using the least amount of water as possible. After depulping, the coffee is dry fermented in ceramic tiled fermentation tanks for 36 hours. The dry fermentation method is chosen because of the water conservation purposes, it also helps remove the mucilage quicker. Post fermentation, the parchment is washed and transported to the raised beds inside of the greenhouse. The greenhouse is designed to allow 50% shade for optimal drying conditions. Slow drying is key to the success of this coffee, which has been perfected for many years by Fincas Mierisch in Nicaragua. The slow and controlled drying not only helps in the positive flavor of the coffee but also helps extend shelf life of the green coffee as the embryo of the seed is kept alive longer. This lot dried for 16 days until it reached a humidity range of 12% or below. Once dried, the coffee was moved to our warehouse where it rested as parchment for at least a month in order to homogenize the humidity in the beans.