Nicaragua: Limoncillo, Caturra, Honey

Finca Limoncillo is a standout coffee farm and jewel of the Mierisch family nestled in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares (109 of which are dedicated to coffee cultivation) the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the Mierisch family, respected producers with decades of experience, Limoncillo is home to a wide range of varietals, including Caturra, Red Bourbon, Pacamara, and Java. This particular lot is a honey-processed Caturra grown at 1,200 metres above sea level.

In 2024, the farm completed a 15 kW hydroelectric plant, furthering its commitment to sustainability by supplying renewable energy to both operations and the 60 on-site families who live and work at the farm. Alongside its coffee-growing area, the estate also supports cattle and horses, with large swathes of preserved forest maintaining biodiversity. The Mierisch family’s focus on social responsibility is equally impressive - they provide housing, meals, childcare, education, and healthcare for workers year-round, and pay wages that exceed the local minimum by 30 %.

The Don Esteban mill, located on Finca Limoncillo, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot. Cherries are carefully hand-picked before being depulped using state-of-the-art eco-pulpers, which significantly reduce water usage while offering control over the amount of mucilage left on the bean, crucial for honey processing. Depending on the desired outcome (washed, natural, or honey) coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds, allowing for clean, traceable expressions of origin.

For honey-processed lots, the mill’s approach blends scientific rigour with artisanal care. Once depulped, the parchment coffee (still coated in a precise layer of sticky mucilage) is laid out to dry on shaded beds, where airflow and temperature are carefully managed. This slow, deliberate drying process, often lasting up to 20 days, develops deep sweetness, syrupy texture, and layered complexity in the cup. Don Esteban’s meticulous processing highlights both the unique terroir of Finca Limoncillo and the Mierisch family's deep technical expertise - hallmarks of their reputation in Nicaraguan specialty coffee.

Think Walnut Whip - milk chocolate and cream with the walnut edge on the finish - but with a little twist of raspberry jam running through it. The aftertaste is long and full of toffee for a easy drinking cup.

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

Tasting notes: Walnut Whip, raspberry jam, toffee.

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): 6.5
• Overall: (1–8): 6
• Correction: (+36): +36
• Total: (max. 100): 86

Roast Information
Medium-dark: keep this at a steady pace, through first and up to the first pops of second as it finishes.