Eleane Lot #9

Black Currant · Honey · Apricot

Roasted Coffee

€15,80

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Größe:

100 g

Variant

Granulation

Facts

Country	Nicaragua
Region	Jinotega
Farm / Farmer	Eleane Mierisch
Variety	Yellow Pacamara
Processing	Double Fermented Washed
Altitude	1450 m
Awards	Private Auction Collection

Suitable For

Filter | Aeropress | Frenchpress

Farm History

We have a lot in common with the Mierisch family, including one of our first direct trade connections. We have been sourcing coffee from Erwin and his family for almost 20 years now and maintain a close friendship with them. Their story begins at the end of the 19th century with Bruno Mierisch Böttiger, a German geologist. He was employed by the Nicaraguan government to support the expansion of the country's rail network. As the government was unable to pay him in full, they offered him land in the mountains of Matagalpa. He accepted the offer and started a lemon farm. It was not until 1908, thanks to government support, that he planted his first coffee trees. Since then, the Mierisch family, now in its fifth generation, has made a living from growing coffee. "Las Delicias" is the farm of Erwin's sister Eleane. Year after year, she devotedly produces one of the most delicious Yellow Pacamara Arabicas ever. At the last "Los Favoritos" competition, the lots that tasted the best by far were both from her. After a seemingly endless auction, we were able to secure these wonderful coffees!

Preparation Filter Coffee

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

	V60	CHEMEX
Water temperature	90 – 96 °C	90 – 96 °C
Brewing ratio	1:15	1:15
Dose	18 g	18 g
Amount of water	300 g	300 g
Grind	Medium 20 – 30 Clicks on the Comandante	Medium-coarse 24 – 35 Clicks on the Comandante

Step by step

Step 1 Preparation:

Grind 18 g of coffee
Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

Pour in 18 g of coffee.
Start timer.
With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

00:30 min to 120 g
00:50 min to 180 g
01:15 min to 240 g
01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Family Project SUPREMO

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!