"The coffee is sweet and delighful coffee. Upon grounding the coffee has the dry aroma of strawberry, peach, orange peel and floral aroma. At first sip, strawberries, blueberries, and peach. It is then accompanied by the aroma of honey and frangipani and at the back section, black tea and candy sweetness."

Javanica is the name given by the Mierisch family to trees they received many years ago marked as “Java”. Unsure about their exact identity, they called them Java-Nica. This coffee proved to be excellent on their farms, winning #2 in the 2008 Nicaragua CoE. In 2020, the coffee was sent to RD2 genetic testing and the result came back matching 100% match to the Java Variety. Java variety has long history an it is among the earlier Ethiopian Landraces collected and brought to other coffee growing region. Highly resistant to leaf rust, the variety was brought to the island of Java in the 1928 by Pieter Johannes Samuel, a Dutch Botanist. However the name Abyssinia is used instead of Java. It was brought back to Ethiopia in 1980 to Cameroon as a replacement of the coffee berry disease. In 1991 it was brought to Central America first to Costa Rica and then distributed to neighboring countries such as Nicaragua and Colombia. It has been well distributed across the world as highly tolerant plant that requires minimal input with high quality cup score.

The fact that most of Finca Mierisch farm are relatively low in altitude, its coffee always surprised us in the cup. It’s a testament that high quality coffee can also be produced at a normal/average altitude. This coffee is planted at La Huella, located at El Arenal in Matagalpa with an average altitude of 1350 masl, one of the highest altitude farm by Finca Mierisch.

Anaerobic Low Temperature process is a new technique developed by Dr Erwin. It simply means fermentation without the presence of Oxygen. It begin with only picking the ripe cherry, blood red cherries. The cherries is then placed inside a dry barrel with no water and covered with a lid. The lid is then sealed to ensure that the barrel is airtight. The lid is modified, with a connector and a valve. The air inside the tank is then vacuumed to remove the remaining oxygen is remove. The barrel is then placed inside a cold room where the temperature is set to be between 6 to 10 Celsius for a period of 60 hours. After 60 hours of fermentation, the cherries are spread out as a thin layer under direct sunlight on the patio for 2 days. After 2 days, the cherries is then sent to the African beds inside a green house. After 30 days of drying inside the green house, the humidity is already around 12.5%. The cherries is then transported to a warehouse and rested for a further 30 day. Then only the cherries is hulled and rested. The total no of days to process this coffee is 62 Days.

Variety : Java
Altitude : 1350 masl
Process : Anaerobic Low Temperature
Origin : El Arenal, Matagalpa