Description
Coffee Flavour - Walnut Whip, raspberry jam, toffee
Finca Limoncillo is a standout coffee farm and jewel of theMierisch family nestled in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares (109 of which are dedicated to coffee cultivation) the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the Mierisch family, respected producers with decades of experience, Limoncillo is home to a wide range of varietals, including Caturra, Red Bourbon, Pacamara, and Java. This particular lot is a honey-processed Caturra grown at 1,200 metres above sea level.
In 2024, the farm completed a 15 kW hydroelectric plant, furthering its commitment to sustainability by supplying renewable energy to both operations and the 60 on-site families who live and work at the farm. Alongside its coffee-growing area, the estate also supports cattle and horses, with large swathes of preserved forest maintaining biodiversity. The Mierisch family’s focus on social responsibility is equally impressive - they provide housing, meals, childcare, education, and healthcare for workers year-round, and pay wages that exceed the local minimum by 30 %.
The Don Esteban mill, located on Finca Limoncillo, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot. Cherries are carefully hand-picked before being depulped using state-of-the-art eco-pulpers, which significantly reduce water usage while offering control over the amount of mucilage left on the bean, crucial for honey processing. Depending on the desired outcome (washed, natural, or honey) coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds, allowing for clean, traceable expressions of origin.
For honey-processed lots, the mill’s approach blends scientific rigour with artisanal care. Once depulped, the parchment coffee (still coated in a precise layer of sticky mucilage) is laid out to dry on shaded beds, where airflow and temperature are carefully managed. This slow, deliberate drying process, often lasting up to 20 days, develops deep sweetness, syrupy texture, and layered complexity in the cup. Don Esteban’s meticulous processing highlights both the unique terroir of Finca Limoncillo and the Mierisch family's deep technical expertise - hallmarks of their reputation in Nicaraguan specialty coffee.
Think Walnut Whip - milk chocolate and cream with the walnut edge on the finish - but with a little twist of raspberry jam running through it. The aftertaste is long and full of toffee for a easy drinking cup.
We offer coffee roasted in different forms that suits your favourite way of making coffee : If you would like your beans ground please order and add a note in checkout stating which form from the following
Delivery Times : To ensure all coffee is as fresh as you possible can get we do not stock ourselves, Ozone is based on the same estate as ourselves, if you order we will order and pick up, this will delay shipping your order by a day depending on when you order, place an order Thursday 3pm to Monday 3pm will be dispatched Tuesday, Monday 3pm to Tuesday 3pm will be dispatched Wednesday and so on
We offer coffee roasted in different forms that suits your favourite way of making coffee : If
Beans - Roasted and ready to be freshly ground by you, for those that like to take their time
French Press - Cafetiere - Fill and sit down ready when you are
Medium Filter - For the coffee machine enthusiasts who just need coffee always ready to go
Espresso - Roasted and ground for those that want or need a good punch of coffee
Coarse Filter - Jug The classic coffee drinker who like to brew up on the stove
Fine Filter - The finest grind possible
