VARIETY
Maragogype
The Maragogype type of coffee is distinguished by extra-large coffee beans. They are up to 40% larger than common Arabica varieties and are commonly known as “elephant beans”.
PROCESS
Washed
During the wet processing, the coffee bean is separated from the berry using water. As a result, coffee has a very clean taste, it reveals notes of fruits and berries. It is easier to determine predominant tasting notes when processing this way.
SCA EVALUATION
83/100
According to the scale created by the Specialty Coffee Association (SCA), certified coffee graders evaluate the quality of coffee: origin, appearance (defects) of green beans, aromatic and taste qualities of already brewed coffee. Coffee receives the “Specialty” status only when it gets more than 80 points out of 100.
FARM
Fincas Mierisch
In distant Nicaragua, on the Mierisch family-owned coffee plantations, there is constant experimentation with different types of coffee and different processing methods. Special attention is given to each coffee plant and each berry. All this allows a special taste of coffee to bloom.
ALTITUDE
1200-1500 m
The higher the coffee trees grow, the more complex, deeper and more interesting flavour you get.
ROAST PROFILE
Medium
Coffee beans are roasted till such a level so that all the best tasting notes of coffee would be revealed, but none of them, as well as the coffee bean itself, would be overburnt.
