4th Advent: Nicaragua

Unit price $0.00 per 100 g each

Today is the grand finale! and we are sure that you have never had such a coffee in your hand - let alone drunk it.

Laurina - Exclusive & rare!

The Laurina variety is one of the most exclusive and rarest varieties currently available on the coffee market. Also known as "Bourbon Pointu", it is a natural mutation of the Bourbon variety.

You probably first noticed its unusual shape: the bean is small and pointed. The coffee plant itself is reminiscent of a Christmas tree with large leaves. - it is fitting the season!

But not only their appearance makes them so special: Because of their very low yield, the variety is difficult to find. At the same time, the plant only produces about half to 1/3 of the caffeine of an ordinary Arabica plant. This is also why the variety is so hyped, because it's like a free ticket to drink more coffee - especially if you're a little more sensitive to caffeine. But the low caffeine content also makes the plant more vulnerable to insects. As a natural insect repellent, caffeine protects the plant from natural attackers such as bark beetles. It is also prone to coffee rust and other diseases.

The low caffeine content also has a positive effect on the taste: caffeine itself actually tastes bitter. Because this variety produces little of it, it translates into a very silky mouthfeel and creamy acidity.

Mierisch family & La Escondida

The Mierisch family is one of the best-known producers in Nicaragua and Honduras. You may have heard of them yourself. The Fincas Mierisch own 12 farms, 9 of them in Nicaragua, 3 in Honduras. On each of these farms there is a unique microclimate and a special soil composition, which means that the cultivation and the coffee qualities differ significantly from each other.

It was a German - Bruno Mierisch Böttiger, who worked on behalf of the Nicaraguan government and was later paid for this with Nicaraguan land. In 1908 he planted the first coffee plant on the Finca Las Lajas, which is still family-owned today.

The 12 farms are divided into 3rd, 4th, and . generation led. In the 1980s, the family shifted focus from commercial coffee growing to specialty coffee cultivation. Erwin Jr., Eleane and Steve, the 4th generation, have propelled the family coffees and Nicaraguan coffee in general into the international limelight. Through their involvement in organizing, judging and participating in the Cup of Excellence program since the early to mid 2000's, they have learned how much hard work it takes to produce a high quality coffee. Their commitment to quality has not waned since.

The family cultivates the rare variety Laurina on their farm La Escondida. La Escondida is home to their variety garden, where the family test new varieties before deciding if they are worth growing on one of their farms. The Laurina plummet is called "Ojo de Agua" and is the only plummet they irrigate because it is near a river. This will help speed up flowering and therefore harvesting. Because of this irrigation system, the Laurina is one of the first varieties to be harvested in a season.

The preparation

"This lot was processed as washed coffee. At harvest, we only select optimally blood-red, ripe cherries. These are floated and then carefully depulped using as little water as possible. After dehulling, the coffee is dry-fermented in fermentation vats for 36 hours. We prefer dry fermentation for reasons of water saving, it also removes the mucilage of the beef faster.After fermentation, the parchment is washed with clean water and transported to our dry mill.

Once there at Don Esteban, we don't dry on concrete terraces, but lay out a thick layer of parchment on the ground, which we then cover with a black-colored polymer mesh that allows air to pass between the ground and the coffee, allowing for uniform drying.

This solder dries on the patios under 100% sun exposure for about 2 days to prevent over-fermentation or mold growth. The beans are then moved to the raised beds in our greenhouse where they are dried in 75% shade for a further 13 days until they reach a humidity level of 11.5% or less. The total drying time for this solder is 15 days. After drying, they are taken to our warehouse where they rest as a dried parchment to homogenize the moisture between all the coffee beans."

This was her: probably the most delicious Christmas story

This year we took you on a journey to 4 exciting growing regions with 4 exciting coffees. We introduced you to some of the best producers in the world, let you taste their story and told you about their passion.

Coffee is one of the most exciting products in our world. In addition to the long journey that the beans travel, it takes a lot of knowledge, care and know-how to be able to produce such excellent cups. The most important work begins in the country of origin. That's why it's all the more important for us to make this work of the small farmers visible and to show you what difference it makes when a lot of work is put into it.

Finally, we wish you and your loved ones a few last relaxing days, with great beans in your cup and wish you an enjoyable Christmas.