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The Mierisch family are not only wonderful generous people but incredibly knowledgeable about coffee with five generations of coffee growing under their belts. They are also a family we greatly admire, demonstrating great perseverance returning to Nicaragua to rebuild their coffee farms which are flourishing today.
Although the Mierisch farms were already well established in Nicaragua, Erwin "Doc" Mierisch saw great potential in Honduras coffee when he headed the country's Cup of Excellence (CoE) in 2011. Drawn to its high elevation, large rainfall, and silty clay soil, Cerro Azul was purchased by the Mierisch family in 2011. They wanted to apply what they had learned in Nicaragua to this Honduran coffee farm and decided to plant new varieties including Yellow Pacamara, Yellow Pacas, Orange Bourbon, Ethiosar, Gesha, and of course Java.
Interestingly, the Mierisch's Java seed stock was obtained by pure chance in Nicaragua. The story goes that in the mid-90s, Erwin and his son were driving home one day and decided to stop to purchase fruit from a man on the side of the road. They noticed the man had a bag labeled "Java" which he claimed were seeds of a rare coffee variety. Although skeptical, they felt bad for him and decided to purchase the seeds. They later learned the area they had purchased the seeds was actually the site of a nursery project spearheaded by a French organization whose goal was to bring exotic coffee varieties to farmers in Nicaragua. Unfortunately, it never materialized and the project was scrapped. So the man was not lying, and the first Java seeds were planted at the Mierisch's farm Limoncillo, which eventually gained 2nd Place in CoE Nicaragua 2007.
The success of the "Javanica" became enormous in Nicaragua, so it only made sense for the Mierisch's to grow it at even higher altitudes at Cerro Azul in Honduras. We at Coptic Light feel that the Mierisch's Java has indeed been a great success in Honduras as well. We are so pleased to offer this elegant coffee to you - soft, round, and classically balanced with notes of milk chocolate, vanilla, and almond butter. Please sip and enjoy!
Additional Growing Information: Selective ripe cherry picking, floated, and depulped using minimal water. Dry fermentation 24-48 hours in open tanks for water conservation purposes but also to break down the mucilage quickly. Remaining mucilage washed off the parchment and then dried on raised beds in greenhouse for 15 days until reached 11% humidity