Finca Limoncillo is a breathtaking coffee farm located in Matagalpa, Nicaragua, and at 171 hectares, it’s truly massive. Nestled in a stunning location with nine waterfalls flowing through its terrain, Limoncillo is owned by the Mierisch family - long-time friends and one of the most respected coffee producers in Nicaragua. Known for their work in experimental coffee processing, varietal development, and exceptional cup quality, the Mierisch family has been a cornerstone of our sourcing since 2007.

Introducing Ethiosar: A Hybrid Coffee Varietal Built for Resilience and Flavour

So what’s this Ethiosar varietal, you ask?

We’ve been roasting Ethiosar from Finca Limoncillo for several years now, and it’s a coffee with a fascinating backstory rooted in innovation and resilience. The varietal was developed through the collaborative efforts of the Mierisch family and their cousin Ricardo, who owns a nearby farm at a much lower altitude - just 800 metres above sea level.

Ricardo noticed his coffee plants were struggling. Yields were dropping, and disease pressure was increasing. He attributed this to a combination of factors: climate change, increased rainfall, and the inherent challenges of growing coffee at lower altitudes in Nicaragua. But amidst these challenges, one experimental plant stood out. It was thriving - producing more fruit and showing strong resistance to disease.

That plant was Ethiosar.

Ethiosar is a stable hybrid varietal, carefully crafted to combine the best of both worlds: exceptional cup quality and strong disease resistance. It begins with a cross between:

• Sudan Rume – an heirloom Ethiopian variety known for its complex, floral flavours
• Sarchimor – a hybrid of Villa Sarchi and Timor, bred for resilience

This hybrid is then crossed again with Villa Sarchi, a dwarf mutation of Bourbon from Costa Rica, prized for its sweetness and compact growth.

The result? A varietal that’s not only resilient and high-yielding, but also delivers a delicious, nuanced cup profile - perfect for lovers of single origin coffee and specialty Nicaraguan coffees.

Natural Coffee Processing at Don Esteban Dry Mill

At the heart of the Mierisch family's operations lies the Don Esteban dry mill, a facility renowned for its meticulous approach to natural coffee processing.

The process begins with a rigorous selection of only the ripest coffee cherries, which are handpicked at the farm. To ensure quality from the outset, the cherries are floated in water to remove any that are underdeveloped or defective. Once sorted, they are transported, typically within 45 minutes to an hour, to the Don Esteban mill for drying.

Upon arrival, the cherries are spread out in thin layers on plastic tarps or thick mats that allow airflow beneath them. This setup is crucial for preventing mould and ensuring even drying. The initial phase of drying takes place under full sunlight for about four days, which helps quickly reduce moisture content and minimise the risk of over-fermentation.

After this sun-drying phase, the cherries are moved to raised beds under 75% shade for an extended drying period - typically 26 to 28 days, depending on the lot. This slow drying helps preserve the coffee’s complexity and extends shelf life by keeping the embryo alive longer.

Once dried to around 12% humidity, the cherries are stored in a warehouse for one month to allow moisture to homogenise across the lot. After hulling, the green beans (oro) are rested again for another month before export. This resting period helps mellow any harsh notes and enhances flavour balance.

The mill avoids using concrete patios for drying. Instead, they use black polymeric nets over parchment to ensure even drying and avoid contamination - another example of the Mierisch family's commitment to quality and innovation.

A juicy coffee with a mix of overripe fruits - think plums and oranges, with a handful of raspberries and strawberries thrown in for good measure.

Farm Information

• Country: Nicaragua
• Municipality: Yasica Norte
• Region: Matagalpa
• Farm name: Limoncillo
• Producers: The Mierisch Family
• Farm size: 171 hectares
• Coffee growing area: 109 hectares
• Elevation: 1,200 m.a.s.l.
• Varietal: Ethiosar
• Processing system: Natural

Further Information

Tasting notes: Orange, plum, raspberry.

Cup of Excellence Cupping Scores

• Clean cup: (1–8): 6
• Sweetness: (1–8): 6.5
• Acidity: (1–8): 6
• Mouthfeel: (1–8): 6.5
• Flavour: (1–8): 6
• Aftertaste: (1–8): 6.5
• Balance: (1–8): 6
• Overall: (1–8): 6.5
• Correction: (+36): +36
• Total: (max. 100): 86

Roast Information
Medium-dark: take this through the gap and up to the edge of second to bring that full sweetness out.