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Facts
Country |
Nicaragua |
Farm / Farmer |
Erwin Mierisch & Family |
Variety |
Yellow Pacamara |
Processing |
Anaerobic Fermentation |
Altitude |
1450 m |
Suitable For
Espresso Machine | Stove Top | Cezve/Ibrik
Recepe for Double Espresso
Dose |
18 – 19 g |
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 part ot the family. Year after year, they devotedly produce 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 them. After a seemingly endless auction, we were able to secure these wonderful coffees!
Preparation Espresso
There are many different recipes that lead to an excellent cup of espresso. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. For each espresso of our line-up we provide a recipe that works well for us.
Preparation in a portafilter (general rules of thumb)
Water temperature | 90-96 °C |
Brewing ratio | 1:2,8 |
Dose | 18 g |
Yield | 50 g |
Time | 25-30 s |
Step by step instructions
- Take the portafilter out of your brew group and rinse the group briefly.
- Place your clean and dry portafilter on a scale and tare it.
- Grind the desired amount of coffee (dose) into your portafilter.
- Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.
- When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. It is also important to apply pressure only once to avoid channeling.
- Remove any coffee residue from the edge of the screen.
- Start your shot as soon as you place the portafilter in the group.
- Stop your shot when your target yield is reached.
- When there’s no more coffees to make, empty, clean and dry your portafilter, flush the group and place the portafilter back into the group to ensure it stays hot.
Troubleshoot
Problem | Possible reasons | Solution |
Espresso tastes bitter | Grind too fine
|
Coarser grind
|
Espresso tastes sour | Grind too coarse Under dosed Forgot to tamp → results in shorter shot time |
Finer grind Increase dose Tamp → results in longer shot time |
Espresso is too strong | Over dosed Too little water |
Decrease dose Increase amount of water |
Espresso is too mild/weak | Under dosed Too much water |
Increase dose Decrease amount of water |
Family Project Supremo
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GET THE BEST OUT OF Las Delicias
When it comes to coffee, a bit of attention to detail helps somewhat.
With a precise scale and a suitable tamper, the espresso becomes a tad better ...