Jack and Dismas are on a 10-day coffee buying trip to Central America. These are notes from their journey.
Friday morning started at 4:30 am at the airport. We converted a charging area at the gate into an AeroPress bar and made some delicious Gikirima and La Cacica. Other than that, it was an uneventful trip down. We arrived in Managua at 7:30 pm and went directly to the bar. After more AeroPresses the next morning, we were on our way to the Mierisch Beneficio in Matagalpa, Nicaragua, by 8:30 am.
They gave us a tour of their facility, including about 3 – 4 acres of land, multiple buildings for sorting and quality control, and a huge coffee warehouse of approximately 20,000 square feet. Coffee was stacked inside 35 feet high. It’s an impressive dry mill. Each of their farms has its own wet mill.
From there we moved on to the cupping lab. We split our focus between micro lots and estate coffee. Across the board, the quality is much better this year. The highlights of course were the micro lots. The Mierisch family has improved their pulp natural and natural processing and those cups showed amazing fruit and clarity. The estate coffee was delicious as well. Placeres estate and Limoncillo are our favorites so far, but we will make our final decisions today. After cupping, we went to visit Finca Mama Mina and Los Altos. Long day. We arrived at our hotel around 7:00 pm.
Dinner at 7:30 pm. Drinks and music after at the “monkey” bar and the smart folks were home by 11:30 pm. We went home at 2:30 am. It’s 7:00 am now and we are AeroPressing our butts off, looking forward to more cuppings and farms today!