My oh my it’s this time of the year!!! Holidays are just around the corner and it starts to smell like mandarins, cinnamon and Christmas pudding. Yummy!
Named after the Limoncillo (a small type of lemon) that was already growing on the farm when it was purchased. It was purchased in 1930 after one of our grandfathers made the transition from attending a military academy to civilian life. Limoncillo is the 2nd oldest coffee farm in the Fincas Mierisch group (Los Placeres is 1st). Typica was the sole varietal grown on the farm up until the mid-1990’s, but due to climate change, unstable market pricing, and vulnerability to coffee leaf rust we decided to diversify our varietals and also focus extensively on quality over quantity.
Ethiosar is a hybrid’s hybrid. It’s a cross between a Sudan Rume with a Sarchimore (which is itself a cross between a Timor and Villa Sarchi), this offspring is then re-crossed with a Villa Sarchi (a dwarf mutation of Bourbon from Costa Rica) again. It’s complex genetic diversity gives this variety resistance to coffee leaf rust (a type of fungus that has been decimating Central America for close to 10 years now), high production yields compared to a Caturra, and a vibrant cup profile.
The natural process begins at the farm by only selecting optimally blood red, ripe cherries. These are floated and then carefully transported to the dry mill where they are then spread as a thin layer on plastic tarps. These cherries are carefully moved within their assigned space approximately three times a day. We always make sure we do not damage the cherry while they are moved.
At Don Esteban (dry mill) we do not dry on concrete patios. On the ground we place a thick layer of parchment which we then cover with a black colored polymeric material net that allows air to pass between the ground and the coffee; allowing a more even dry. This lot dried on the tarps for the first four days under 100% sunlight, in order to prevent over fermentation or mold growth. After this it was transferred onto the Africans beds where it dried with 75% shade for an additional 25 days until it reaches a humidity range of 11.5% or below. Total drying time for this lot was 29 days. Once dried, they are moved to our warehouse where they will rest as dried cherries for a month to homogenize the humidity in the beans. After the month, we will mill the dried cherries. Ideally, the “oro” or green beans should rest/age for yet another month before we export it. This additional month of resting will diminish the harsh notes that can be found in naturals and allow the flavors to balance out. This slow drying process will also extend the shelf life of the beans as the embryo will be kept alive for as long as possible.