Not every coffee has to amaze you from the first second with exotic notes or fruity explosions to deserve your attention. Sometimes, true mastery lies in balance and consistency. That's exactly what you'll find in our lot from Nicaragua.
Nicaragua isn't one of the "star" origins constantly talked about in the specialty world, but that very discretion hides one of the most reliable coffee origins in Central America, grown in the misty mountains of the country's north.
Fincas Mierisch: Nine farms, one obsession with quality
Our coffee comes from Los Placeres, one of the nine farms owned by the Mierisch family in Nicaragua (they also have three more in Honduras). Their farms are spread across the departments of Matagalpa and Jinotega, with Matagalpa home to six of them and Jinotega to the other three, each with its own microclimate and soil composition, which means that although they all carry the Mierisch name, each farm produces a coffee with its own personality.
Our specific lot comes from Yasica Sur, grown by producer Oscar Guadalupe Ramos at altitudes of 840-970 metres. The Mierisch family consistently focuses on sustainable practices: intercropping, natural fertilisation, careful pruning, and it is actively involved in the local community, supporting education and health programmes. Their strict harvesting and processing protocols exist precisely to deliver the same consistent quality, harvest after harvest.
Ethiosar — a variety with surprising roots
Here's a fascinating technical detail: the variety used for this lot is called Ethiosar, a hybrid between Rume Sudan (an Ethiopian mutation of Typica) and Sarchimor (itself a hybrid between Villa Sarchi and Timor). In practice, if you've already read our article about Ethiopia, you can connect the dots: Ethiopian genetics travel, indirectly, all the way to the mountains of Nicaragua, bringing with them part of the aromatic complexity typical of their origin.
Washed processing, the Nicaraguan version
Washed processing is widely used both in Latin America and in parts of East Africa: the pulp and mucilage around the bean are removed either by mechanical scrubbing or by controlled fermentation, using large volumes of water. It's the most resource-intensive processing method, but the result is an aromatic clarity that few other techniques can match.
What you'll find in the cup
Bogdan describes this lot as clean and balanced, with an emphasis on consistency, a profile that rewards you every time with a solid, predictable experience. It's roasted in our Omni Light style, a versatile roast profile created specifically to work equally well for espresso and for alternative brewing methods.
If Ethiopia or Uganda are the kind of coffees you savour slowly, analysing every note, Nicaragua is the coffee you can drink every day, with complete confidence, without thinking twice.
How to brew it best
Being a versatile, approachable profile, the Nicaragua lot does excellently almost anywhere: espresso, V60 or even Ibrik / Cezve. It's also an excellent choice for someone just starting out in the world of specialty coffee, precisely because it has no rough edges to confuse a palate that isn't yet trained.
A coffee you can trust, with a family story behind it
At the end of the day, the Nicaragua lot reminds us that specialty coffee doesn't always mean spectacle. Sometimes, it simply means a family of farmers who, year after year, decision after decision, choose to do things right. Fincas Mierisch has built this over generations, and we're happy to bring the result straight to your cup.
Try it at home with your favourite method, or stop by a MABO coffee shop to taste it freshly brewed. And, as always, tell us on Instagram (@mabo.coffee) what you thought of it, especially if you're at the start of your journey into specialty coffee.
Enjoy your Mabo Coffee!
