LOS PLACERES, NICARAGUA (WASHED)

Fincas Mierisch comprises 9 coffee farms in Nicaragua and 3 coffee farms in Honduras.

Nicaragua holds a discreet but consistently appreciated place on the specialty coffee map of Central America. Coffee arrived here as early as the 1790s, brought by Catholic missionaries to the Carazo region, and throughout the 19th century it quickly became one of the country's main exports, a role it still holds today.

Almost all Arabica production is concentrated in the north of the country, in three main regions:

Jinotega, nicknamed the "coffee capital" and responsible for about half of the national production, grown at altitudes of 1,000-1,700m;

Matagalpa, the second most important region, with somewhat lower altitudes, between 800 and 1,400m;

Nueva Segovia, close to the border with Honduras. The volcanic soils, the constant mist in the highlands and the abundant rainfall create a cool climate, ideal for the slow ripening of the cherries.

The most common varieties are Caturra, Bourbon and Catuai (red or yellow), alongside rarer varieties such as Pacamara, Maragogipe and Java. The result is, broadly speaking, a balanced coffee with medium body, clean sweetness and notes ranging from citrus to chocolate and dried fruit, a welcoming and easily recognisable profile.

Los Placeres, Fincas Mierisch

Our coffee comes from the Los Placeres farm, located in Yasica Sur, Matagalpa, part of the Fincas Mierisch group of farms. The farm is managed by Oscar Guadalupe Ramos and covers 169 hectares, 28 of which are protected rainforest. It is the only farm in the Mierisch group with Rainforest Alliance certification, a clear sign of its care for the balance between production and the environment.

The Mierisch family has been growing coffee in Nicaragua for more than 100 years, since the time of Bruno Mierisch, and today manages nine farms in Nicaragua and another three in Honduras. They are known as farmers, as judges in international coffee competitions, and as importers and roasters alike, a rare combination of expertise that is directly reflected in the quality of their lots.

Our lot comes from the Red Catuai variety, grown at altitudes of 840-970m, a lower range than other origins in our portfolio, which gives the coffee a sweeter, rounder profile with a more subdued acidity. The Washed process emphasises clarity, letting the natural sweetness of the variety take centre stage.

Los Placeres develops notes of nougat, caramel and pear, supported by a medium body and high sweetness, resulting in a friendly cup that is easy to drink and hard to resist.