Nicaragua San Jose Javanica


View from Finca San Jose

Finally, the first shipment of fresh crops from Central America arrived at our door 2 weeks back. It has been a long wait but we’re positive that all is worth waiting for. Back in February this year, we made our 3rd trip to visit the Mierisch family in Matagalpa, Nicaragua. We love the tranquility of this small town. Our time here was very tight as we only had a day & a half to cup through the samples from this year’s harvest and to visit the farms. After a 12 hour bus ride from San Salvador to Matagalpa, we immediately made our way to Beneficio Don Estaban to cup through some samples that were already prepared for us. The coffee was a reward after the long bus journey and it felt good to catch up with Eleane and Dr Erwin Mierisch. After working with the Mierisch family for 4 years, we are always thankful for their support to micro-roasters like ourselves for their willingness to sell us their green coffee, despite our small volume. 

This year, we shortlisted coffees which consistently stood out on the cupping table year after year. First to roll out is Finca San Jose from the Jinotega region of Nicaragua. Javanica is a bean varietal that always remind us of an Ethiopian coffee. The floral notes, sweetness and tea-like characteristics make it such a beautiful coffee. For those curious about this varietal, Erwin (Jr) has his very interesting take on how he got the seeds on this farm. The aroma is of jasmine blossom, mild citrus fruits and sweet spice. Elegant acidity of mandarin oranges and peach tea notes coupled with raw honey sweetness. The mouthfeel is silky and tea-like. We feel this coffee is best enjoyed as a filter brew.

For those who tried and enjoyed this varietal from Finca San Jose last year, make sure to come by and grab a bag to re-discover that taste again!

  • Farm: San Jose
  • Producer: Mierisch Family
  • Community: Lipululo
  • Region: Jinotega, Nicaragua
  • Farm Manager: Jesus Antonio Cruz
  • Varietal: Javanica
  • Altitude: 1275-1400m asl
  • Processing: Dry fermented then washed