Roast: Light 

Country: Nicaragua

Region: Jinotega

Producer: Fincas MIerisch Las Delicias Farm

Processing: Rosé Washed

Altitude: 1260-1400masl

TASTING NOTES

Aromas of Lemon/Lime, coriander and Violets. A sweet and delicate cup with notes of white grapes, and jasmine.

JAVA/JAVANICA VARIETY

JavaNica is the name the Mierisch family gave to trees from seeds they received many years ago marked 'Java' Unsure their exact identity they called them JavaNica (Java + Nicaragua) This coffee proved to be excellent on their farms taking 2nd place in the 2008 Nicaragua Cup of excellence. Which was the first time we tasted this coffee.

3 years ago we sent seeds of this variety for genetic testing with RD2 and the results came back as a 100% match for the Java variety.

Java variety has a long history. It is one of the first documented Ethiopian Landraces collected and brought to other growing regions. In this case being brought back to Java island, Indonesia by PJS Cramer in 1928 and introduced under the name Abyssinia, as Ethiopia was then known. These plants quickly showed tolerance to the leaf rust disease which had ravaged Indonesian coffee farms. These plants spread to the island of Sumatra, where they can still be found in the Gayo region.

In the 1950's seeds of this variety were imported to the West African nation of Cameroon by the Vilmorin Company. They acquired the seeds from Java island and thus called the variety 'Java' 

In Africa they have a coffee berry disease, and the 'Java' variety proved resilient to that disease as well. After 20 years of selection the Java variety was released to farmers in Cameroon in 1980. in 1991 it was brought to Central America  by CIRAD, first to Costa Rica and then distributed to other neighboring countries such as Nicaragua.  It is now most commonly found growing in Nicaragua and Colombia, but has been widely distributed across the world as it is a disease tolerant plant that requires minimal inputs and has excellent cup quality. 

FINCA LAS DELICIAS 

Las Delicias is a 12 hectare farm in Jinotega at 1260-1450m elevation owned by the Mierisch Family. 

There are several varieties planted at this farm: Javanica, Yellow  Pacamara, Gesha, Yellow Pacas, Red Bourbon.  The Yellow Pacamara was planted here in 2014.

Rosé Washed Process

A Double fermentation method we pioneered in Hawaii and have begin teaching to a handful of our suppliers around the world. Like with Rosé wine this is a fermentation that involves a period of skin contact at the start. Coffee Cherries are first rinsed and floated and inoculated with wine yeasts and fermented in a bioreactor as the first step. Then the cherries are pulped and fermented again in the must from the cherry. The yeasts produce fruity esters along with helping to reveal some of the varietal aromas from the coffee cherries. The resulting coffee has the mouthfeel and acidity of a washed coffee with enhanced fruit and floral notes that gives the impression of watermelon and strawberry and white flowers similar to what one might find in Rosé wines.