{"product_id":"nicaragua-el-suspiro-orange-bourbon-cold-anaerobic-natural","title":"Nicaragua: El Suspiro, Orange Bourbon, Cold Anaerobic Natural","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: El Suspiro, Orange Bourbon, Cold Anaerobic Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eAn intense sweetness of \u003cstrong\u003ecandyfloss\u003c\/strong\u003e mingles with \u003cstrong\u003esweet pink grapes\u003c\/strong\u003e up front, backed by a silky texture. Elegant \u003cstrong\u003ehibiscus\u003c\/strong\u003e and \u003cstrong\u003eorange zest\u003c\/strong\u003e follow on from the grape and linger into the aftertaste for an elegant and complex cup.\u003c\/p\u003e\n\u003cp\u003eThis is a coffee that exists because someone who knows our Green Buyer Roland’s palate offered him a choice and he trusted his gut. This is one of the wonderful benefits of working with producers long-term and building genuine friendships at origin. We know what they are best at, they know what we love to buy. We feel that this Cold Anaerobic Natural Orange Bourbon from Finca El Suspiro sits right in that Goldilocks zone.\u003c\/p\u003e\n\u003ch4\u003eWingo Knows Us So Well!\u003c\/h4\u003e\n\u003cp\u003eWhen asked what led us to buy this particular coffee, our Green Buyer Roland had this to say:\u003c\/p\u003e\n\u003cp\u003e\"This lot was suggested to me by Wingo Mierisch, who knows how much I love Orange Bourbons (see our Striped Orange Bourbon from La Huella as well). He offered me different processes of the Orange Bourbon, which is a large section of El Suspiro and, remembering how well the Cold Fermented Naturals they’ve done before have turned out, I decided on this one. When the sample turned up for me to taste, I was very pleased that it turned out as well as I had hoped.\"\u003c\/p\u003e\n\u003ch4\u003eCoffee Amongst Rainforest\u003c\/h4\u003e\n\u003cp\u003eThe Mierisch family have 11 farms in Nicaragua and 3 in Honduras. The Nicaraguan farms are Limoncillo, Las Delicias, San José, Los Placeres, La Huella, Mama Mina, La Escondida, El Encanto, El Suspiro, Los Altos, and Laguna Verde. This is the first time we have decided to buy coffee from El Suspiro, although we have been buying from the family's other farms since 2007, making them one of our longest-running producer relationships.\u003c\/p\u003e\n\u003cp\u003eEl Suspiro is located in the community of El Arenal, in the department of Matagalpa, within Nicaragua’s northern highlands. The farm sits at 1,350 to 1,450 metres above sea level, with a mild diurnal cycle of 21°C during the day and 15°C at night, ideal conditions for coffee production.\u003c\/p\u003e\n\u003cp\u003eThree of the other Mierisch farms share the same valley: La Huella, Mama Mina, and Los Altos. The estate covers 35 hectares in total, with 15 hectares planted in coffee and the remaining 20 hectares retained as protected rainforest. El Suspiro has the smallest coffee-growing area of all fourteen Mierisch family farms.\u003c\/p\u003e\n\u003ch4\u003eOrange Bourbon\u003c\/h4\u003e\n\u003cp\u003eOrange Bourbon is a natural mutation of Red Bourbon. As the name suggests, the cherries ripen to orange rather than red when they're ready to pick. The Bourbon varietal readily throws colour mutations, which is why you'll find red, yellow, pink, and orange Bourbons throughout the coffee world.\u003c\/p\u003e\n\u003cp\u003eFor a deep dive into Bourbon, check out our Varietal Guide here: \u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/varietals\/coffee-varietal-bourbon\" target=\"_blank\"\u003eCoffee Varietal Guide: Bourbon\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe Orange Bourbon plant stock used here originally came from El Salvador, when Alejandro Saldaña (owner of El Suspiro and uncle to Wingo Mierisch) brought seeds over and planted them on his farm. The rest of the family were impressed with the quality and have since requested seed to plant across other Mierisch farms. Every Orange Bourbon coffee tree on the Mierisch estate traces back to this small 15-hectare farm.\u003c\/p\u003e\n\u003cp\u003eThe orange ripening colour makes the variety a challenge to harvest selectively. A red cherry against a green leaf is easy for a picker to identify, whereas orange cherries can look much closer to under-ripe fruit. This makes harvesting slower and requires greater concentration from experienced pickers. The excellent cup quality, however, means the additional effort is well worth it.\u003c\/p\u003e\n\u003cp\u003eOrange Bourbon is now planted on three farms in Nicaragua (El Suspiro, La Huella, and La Escondida) and two farms in Honduras (Cerro Azul and Santa Lucía). We have Alejandro's original decision at El Suspiro to thank for all the great Orange Bourbon coffees we've enjoyed from Fincas Mierisch, including the Striped Orange Bourbon from La Huella.\u003c\/p\u003e\n\u003cp\u003eYou can find that coffee here: \u003ca href=\"https:\/\/ozonecoffee.co.uk\/products\/nicaragua-la-huella-striped-orange-bourbon\" target=\"_blank\"\u003eNicaragua: La Huella, Striped Orange Bourbon\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eThe Importance Of Pickers\u003c\/h4\u003e\n\u003cp\u003eBecause Orange Bourbon is inherently slower and more skill-dependent to harvest, it's a significant commitment for Farm Manager Jaime Sevilla to dedicate labour to growing it. Coffee producers often prioritise varieties that offer practical advantages such as larger yields, pest resistance, or compact tree structures that make harvesting faster and easier.\u003c\/p\u003e\n\u003cp\u003eChoosing to invest in a varietal that moves in the opposite direction, purely because it produces delicious coffee, demonstrates the dedication to quality that the team at El Suspiro exemplify.\u003c\/p\u003e\n\u003cp\u003eLabour shortages have become a real concern across Central America, with many people from coffee-growing regions moving to cities or emigrating to the United States in search of better opportunities. The Mierisch farms have faced significant challenges in recent years due to shortages of manual labour. Nicaragua has been particularly affected, with many rural workers choosing to pursue opportunities elsewhere.\u003c\/p\u003e\n\u003cp\u003eWith labour in short supply, the family have had to focus on achieving the best possible results with the people available to them, often meaning regular customers like ourselves receive smaller quantities than we'd ideally like. At a time when skilled pickers are a scarce resource, the family continue to prioritise Orange Bourbon. This combination of high labour requirements and limited workforce is a major reason why this lot is so limited.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Cold Processing?\u003c\/h4\u003e\n\u003cp\u003eThe Cold Anaerobic processing for this coffee takes place in the cold room the Mierisch family have built at their Don Esteban mill. This facility keeps coffee at significantly cooler temperatures during processing. The room is maintained only a few degrees above freezing, much lower than the ambient temperatures normally experienced in Nicaragua.\u003c\/p\u003e\n\u003cp\u003eOnce harvested, the coffee cherries are placed into plastic bags and submerged in water. The bags are then placed inside metal barrels and sealed using an airlock system made from tubing connected to a bottle of water. This setup allows gases to escape while preventing oxygen from entering, creating the anaerobic conditions required for fermentation.\u003c\/p\u003e\n\u003cp\u003eOnce fermentation is complete, the coffee is moved outside and dried on raised beds as a Natural Process coffee.\u003c\/p\u003e\n\u003cp\u003eTo understand what cold processing contributes to flavour, we can compare it with beer production. Many beers, such as traditional British ales or Saisons, are fermented warm, whereas lagers are cold fermented. Warmer fermentation encourages faster microbial activity, producing flavours more quickly but often generating stronger and less refined fermentation characteristics.\u003c\/p\u003e\n\u003cp\u003eCold fermentation tends to be slower but creates a cleaner and more controlled flavour profile. The same principle applies to coffee. By lowering the fermentation temperature, producers can create greater clarity and definition in the cup while retaining the benefits of anaerobic processing.\u003c\/p\u003e\n\u003cp\u003eWant to know more about anaerobic processing? Check out our article here: \u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/coffee-processing-explained\/anaerobic-fermentation-coffee\" target=\"_blank\"\u003eAnaerobic Fermentation Coffee Explained\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Nicaragua\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommunity:\u003c\/strong\u003e El Arenal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDepartment:\u003c\/strong\u003e Matagalpa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Fincas Mierisch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm Owner:\u003c\/strong\u003e Alejandro Saldaña\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm Manager:\u003c\/strong\u003e Jaime Sevilla\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,350-1,450 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee Area:\u003c\/strong\u003e 15 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtected Rainforest:\u003c\/strong\u003e 20 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Orange Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Method:\u003c\/strong\u003e Cold Fermented Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Months:\u003c\/strong\u003e December-March\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiurnal Temperature:\u003c\/strong\u003e Average High 21°C, Low 15°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes:\u003c\/strong\u003e Candyfloss, pink grape, hibiscus\u003c\/p\u003e\n\u003ch4\u003eCup of Excellence Cupping Scores\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 7\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 7\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 7\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 89\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post \u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/the-word\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003e\u003cem\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/em\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eLight Medium\u003c\/strong\u003e - Get the coffee steadily through first crack but not too far into development, keeping that vibrant sweetness front and centre.\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":56457151709569,"sku":"C34 220B","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 125g","offer_id":56457151742337,"sku":"C34 125B","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56457151775105,"sku":"C34 500B","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56457151807873,"sku":"C34 1B","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56457151840641,"sku":"C34 220E","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 125g","offer_id":56457151873409,"sku":"C34 125E","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56457151906177,"sku":"C34 500E","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56457151938945,"sku":"C34 1E","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56457151971713,"sku":"C34 220FF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 125g","offer_id":56457152004481,"sku":"C34 125FF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56457152037249,"sku":"C34 500FF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56457152070017,"sku":"C34 1FF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56457152102785,"sku":"C34 220MF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 125g","offer_id":56457152135553,"sku":"C34 125MF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56457152168321,"sku":"C34 500MF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56457152201089,"sku":"C34 1MF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56457152233857,"sku":"C34 220CF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 125g","offer_id":56457152266625,"sku":"C34 125CF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56457152299393,"sku":"C34 500CF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56457152332161,"sku":"C34 1CF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56457152364929,"sku":"C34 220P","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 125g","offer_id":56457152397697,"sku":"C34 125P","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56457152430465,"sku":"C34 500P","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56457152463233,"sku":"C34 1P","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_NIC_El_Suspiro_Orange_Bourbon.png?v=1793272770","url":"https:\/\/ozonecoffee.co.uk\/products\/nicaragua-el-suspiro-orange-bourbon-cold-anaerobic-natural","provider":"Ozone Coffee UK","version":"1.0","type":"link"}