El Suspiro - Nicaragua
Region: Matagalpa
Altitude: 1400 masl
Process: Washed
Varietal: Orange Bourbon
We taste: Brown sugar, Papaya, Sweet Cream
Nayarit
El Suspiro belongs to Alejandro Saldaña and his wife, Maria Ligia Mierisch. Purchased in 2005, El Suspiro, which translates to “the whisper,” is in the department of Matagalpa within the Cerro Arenal Nature Reserve, close to other family farms like La Huella, Mama Mina, and Los Altos. The farm is home to many creeks, birds, butterflies, and flowers native to the area. Initially, only 7 hectares were purchased, and it was Maria Ligia’s brother, Erwin Mierisch II, who encouraged them to grow coffee due to the farm’s favorable climate and altitude. This led Fincas Mierisch to assist in the management, harvest, processing, and marketing of El Suspiro.
Alejandro, originally from El Salvador, visited many producers in his home country and was able to obtain fantastic seed stock of Orange Bourbon, the variety that would come to represent El Suspiro. The farm’s success has led to gradual expansion, now reaching 35 hectares and including other varieties such as Caturra, Red and Yellow Catuai, and Javanica. Interestingly, El Suspiro’s first harvest date typically falls on Christmas, December 25th.
The Matagalpa region was a primary settlement area for German immigrants in Nicaragua, many of whom, including the Mierisch family, became involved in coffee production. The family’s great-great grandfather, Bruno Mierisch, arrived in the late 1800s to help build the national railroad. When the government couldn’t pay him, he was given land instead. His first farm, Las Lajas in Matagalpa, began coffee production around 1908 due to government incentives promoting coffee cultivation.
In the Cup
This is a sweet cup with a balanced and full body. When hot, we get a sweet cane sugar aroma with a profound sweetness. As it cools, the rich cocoa flavor becomes very prominent in the cup, with a ripe stone fruit acidity and a rich caramelly finish. The finish is smooth and rich, with a silky quality that makes it feel like someone added milk and sugar to the cup! Overall, this coffee a wonderful cup and perfect for someone who is used to a more classic coffee but who is feeling adventurous and willing to explore something more fruit forward!
Region: Matagalpa
Altitude: 1400 masl
Process: Washed
Varietal: Orange Bourbon
We taste: Brown sugar, Papaya, Sweet Cream
Nayarit
El Suspiro belongs to Alejandro Saldaña and his wife, Maria Ligia Mierisch. Purchased in 2005, El Suspiro, which translates to “the whisper,” is in the department of Matagalpa within the Cerro Arenal Nature Reserve, close to other family farms like La Huella, Mama Mina, and Los Altos. The farm is home to many creeks, birds, butterflies, and flowers native to the area. Initially, only 7 hectares were purchased, and it was Maria Ligia’s brother, Erwin Mierisch II, who encouraged them to grow coffee due to the farm’s favorable climate and altitude. This led Fincas Mierisch to assist in the management, harvest, processing, and marketing of El Suspiro.
Alejandro, originally from El Salvador, visited many producers in his home country and was able to obtain fantastic seed stock of Orange Bourbon, the variety that would come to represent El Suspiro. The farm’s success has led to gradual expansion, now reaching 35 hectares and including other varieties such as Caturra, Red and Yellow Catuai, and Javanica. Interestingly, El Suspiro’s first harvest date typically falls on Christmas, December 25th.
The Matagalpa region was a primary settlement area for German immigrants in Nicaragua, many of whom, including the Mierisch family, became involved in coffee production. The family’s great-great grandfather, Bruno Mierisch, arrived in the late 1800s to help build the national railroad. When the government couldn’t pay him, he was given land instead. His first farm, Las Lajas in Matagalpa, began coffee production around 1908 due to government incentives promoting coffee cultivation.
In the Cup
This is a sweet cup with a balanced and full body. When hot, we get a sweet cane sugar aroma with a profound sweetness. As it cools, the rich cocoa flavor becomes very prominent in the cup, with a ripe stone fruit acidity and a rich caramelly finish. The finish is smooth and rich, with a silky quality that makes it feel like someone added milk and sugar to the cup! Overall, this coffee a wonderful cup and perfect for someone who is used to a more classic coffee but who is feeling adventurous and willing to explore something more fruit forward!
Region: Matagalpa
Altitude: 1400 masl
Process: Washed
Varietal: Orange Bourbon
We taste: Brown sugar, Papaya, Sweet Cream
Nayarit
El Suspiro belongs to Alejandro Saldaña and his wife, Maria Ligia Mierisch. Purchased in 2005, El Suspiro, which translates to “the whisper,” is in the department of Matagalpa within the Cerro Arenal Nature Reserve, close to other family farms like La Huella, Mama Mina, and Los Altos. The farm is home to many creeks, birds, butterflies, and flowers native to the area. Initially, only 7 hectares were purchased, and it was Maria Ligia’s brother, Erwin Mierisch II, who encouraged them to grow coffee due to the farm’s favorable climate and altitude. This led Fincas Mierisch to assist in the management, harvest, processing, and marketing of El Suspiro.
Alejandro, originally from El Salvador, visited many producers in his home country and was able to obtain fantastic seed stock of Orange Bourbon, the variety that would come to represent El Suspiro. The farm’s success has led to gradual expansion, now reaching 35 hectares and including other varieties such as Caturra, Red and Yellow Catuai, and Javanica. Interestingly, El Suspiro’s first harvest date typically falls on Christmas, December 25th.
The Matagalpa region was a primary settlement area for German immigrants in Nicaragua, many of whom, including the Mierisch family, became involved in coffee production. The family’s great-great grandfather, Bruno Mierisch, arrived in the late 1800s to help build the national railroad. When the government couldn’t pay him, he was given land instead. His first farm, Las Lajas in Matagalpa, began coffee production around 1908 due to government incentives promoting coffee cultivation.
In the Cup
This is a sweet cup with a balanced and full body. When hot, we get a sweet cane sugar aroma with a profound sweetness. As it cools, the rich cocoa flavor becomes very prominent in the cup, with a ripe stone fruit acidity and a rich caramelly finish. The finish is smooth and rich, with a silky quality that makes it feel like someone added milk and sugar to the cup! Overall, this coffee a wonderful cup and perfect for someone who is used to a more classic coffee but who is feeling adventurous and willing to explore something more fruit forward!