Javanica Mierisch – Nicaragua – Red Honey

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

San José of Fincas Mierisch and the Curious Story of the Javanica Variety

In the department of Jinotega, Nicaragua, Fincas Mierisch’s San José farm has become a reference in the production of specialty coffee. Located near the town of Lipilulo and established in 2003, this farm has demonstrated the enormous potential of the region’s land due to its altitude of 1,250 to 1,400 metres above sea level and its commitment to sustainable farming methods. San José spans 46 hectares of coffee plantations and a small protected area, underscoring the farm’s commitment to environmental preservation. During the harvest season, from December to March, over 250 temporary employees join the 17 full-time staff to carry out the coffee cherry collection at their peak maturity.

The Fascinating Story of the Javanica Variety

The story of the Javanica variety is a curiosity in itself. In the early 2000s, seeds from this variety arrived at Fincas Mierisch in an unexpected way. In 2001, during a trip, the family’s grandfather and father encountered a man selling seeds labelled “Java.” Despite initial scepticism, they bought the seeds on a whim and with a bit of empathy. Once planted on their El Limoncillo farm, they soon confirmed that these were indeed the prized Java variety, known for its elongated beans and exceptional cup profile.

Originally from Ethiopia, this variety was genetically analysed in a French lab, where it was confirmed to be an Ethiopian heirloom variety later taken to the island of Java, hence its name. In Nicaraguan soil, the Javanica variety has found a second home, standing out in quality competitions like Nicaragua’s Cup of Excellence. Although the plant is susceptible to diseases, its resistance to coffee rust and notable quality at high altitudes have made it highly valued.

Red Honey Process: Consistency in Every Estep

Harvesting at San José follows a meticulous pulping and drying process to preserve quality. The process begins with the selection of perfectly ripe cherries, which are kept in water overnight to prevent excessive fermentation. The next morning, the cherries are pulped using minimal water and then transported to the dry mill, where the mucilage is left on the bean to enhance flavours during drying.

At the Don Esteban mill, the farm has implemented a special method to dry the coffee on patios created with layers of leftover parchment and a polymer mesh, allowing an even airflow to ensure slow, controlled drying without mechanical heat. During the first five days, the coffee dries in the sun, after which it is moved to African beds in a greenhouse with 50% shade for an additional 13 days. The final result is parchment with a reddish hue, characteristic of red honey processes, which helps intensify the fruity and sweet flavours of the coffee.

This extended drying period allows the bean to develop greater complexity in the cup. Finally, the coffee rests for at least a month in a ventilated warehouse, a process that evens out moisture and improves the bean’s stability, extending its shelf life.

Fertile Ground for Exotic Varieties

Since its acquisition, San José has been dedicated to the experimentation and cultivation of exotic varieties, thanks in part to its nutrient-rich soil with a pH of 6, allowing plants to optimally absorb nutrients. Alongside Javanica, San José grows Yellow and Red Pacamara, Gesha, Caturra, Ethiosar, Red Catuai, and Yellow and Red Pacas. The farm also shares a wet mill with another family farm, La Escondida, maximising resources and ensuring high-quality coffee processing.

Quality in Every Cup

Thanks to the Mierisch family’s commitment to sustainability and innovation, San José has transformed seeds acquired almost by chance into one of Nicaragua’s most special coffees. This Javanica Red Honey offers a clean and complex cup profile, with fruity and sweet notes that reflect the hard work behind each stage, from collection to drying. Every sip showcases the careful cultivation and drying processes that make San José’s coffee a unique and delicious experience.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
• 10 IneffablePoints for every €1 spent in regular coffee orders.
• 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
• You can discount up to 50% of the total amount of your order by using IneffablePoints.
• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2.2
• Weight: 18gr
• Yield: 38gr
• Time: 30-36s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)