Nicaragua: Limoncillo, Ethiosar, Natural

Finca Limoncillo

  • Flavour profile Orange, plum, raspberry
  • Process Natural
  • Varietal Ethiosar
  • Roast Medium Dark

£12.95


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  • 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 coffee processing.

    The natural process begins with selection of only the ripest coffee cherries where they’re floated in water to remove any that are underdeveloped or defective. Once this sortation process is complete, the cherries 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.

    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 are rested again for another month before export. This resting period helps mellow any harsher notes and enhances flavour balance.

    The mill avoids using concrete drying patios for drying. Instead, they use black polymeric nets in their raised bed underneath the 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.

    • 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
  • 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.

  • We offer our coffees as whole beans, pre-ground, and green unroasted.

    To help you choose the best pre-ground options for you, below is a list of popular brew methods that we find work well with our settings. And for more information, please visit our dedicated grind size article here.

    Espresso: Turkish coffee (jezve) or, you guessed it, espresso*

    Fine Filter: Moka pot, AeroPress, single cup pour-over (e.g. Hario V60 01, Chemex 1-3 cup, Kalita 155). Fine filter also works well for home espresso machines like the De'Longhi Dedica.

    Medium Filter: Double cup pour-over brewers (e.g., Clever Dripper, V60 02, Chemex 6/8/10 cup, Kalita 185, April, wide Orea, etc)

    Coarse Filter: Automatic drip brewers like Moccamaster, BUNN, Sage, Behmor etc, and syphon brewers.

    French Press: French Press (cafetiere/press pot/plunger Pot), cold brew, cowboy coffee.

    It is not possible to grind 3kg bags.

    Ground coffee cannot be refunded nor exchanged as it is a product customised especially for you. Full refund policy here.

    If you're interested in getting yourself a grinder, we have a great selection to choose from! Click here to check them out.

    *Please note that some home espresso machines will struggle with a standard espresso grind due to the wide variety of machines on the market and the difference in spec when compared to commercial espresso machines. If you are unsure whether this applies to your personal home set-up please get in touch.

  • If you place an order before 07:30, it will be roasted and dispatched that day. If you order after 07:30, it will carry over to the following working day for roasting.

    We offer free UK mainland delivery on all orders over £30.00. One bag sent with First Class postage will cost £3.50, and one bag sent with Second Class postage will cost £2.00. DPD next working day delivery is available for a flat rate of £6.00 for all orders up to 10kg.

    If you would like to enjoy free delivery on orders under £30.00, make sure to check out My Ozone Rewards.

    For more information about delivery, please visit our Help Centre.


Finca Limoncillo

Finca Limoncillo is located in Matagalpa and, at 171 hectares in size, it. is. huge! Situated at an amazing location, it boasts nine waterfalls within the farm and is owned by the Mierisch family; They’re known for their experimental processing, varietal work, and exceptional coffee.

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