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Nicaragua El Limoncillo
- Country – Nicaragua
- Region – Yasica Sur
- Farm- El Limoncillo
- Produceer - Fincas Mierisch
- Elevation - 850 to 1,100 meters
- Producer - Fausto Martinez
- Varietal – JavaNica
- Process – Washed
- Roast – Light
Cupping Notes: Blackberry, milk chocolate, honey.
Zoka Cupping Score: 89
Cup of Excellence® winning farm.
Farm Established in 1930, Family owned and operated for 90+ years.
JavaNica -- a varietal that is highly susceptible to disease but has a high yield and great quality in the cup -- was first planted on Limoncillo Farm in the mid-2000s. JavaNica was initially believed to be a mutation of Typica but more recent research indicates it is indeed an Ethiopian heirloom that was taken to the island of Java in Indonesia, then on to Nicaragua. Once it reached Nicaragua, it was named Java (for it’s most recent origins) Nica (short for Nicaragua)
Hand picked once dark red, the cherries are immediately floated and carefully depulped. El Limoncillo is making great efforts to conserve and recycle water where possible. To help in this conservation, after depulping, the coffee is dry fermented in tanks for 36 hours. Post fermentation, the parchment is washed, moved to the dry mill and dried in the sun for two days. Drying is done on polymeric netting suspended off the patio, allowing for air circulation and more even drying. Once patio drying is complete, the coffee is transferred to shaded African drying beds for another 13 days.
Photo: Picking JavaNica cherry.