<p>Finca Capetillo is located in the Antigua Valley between the Agua, Fuego, and Acatenango volcanoes. Capetillo’s coffee has the Antigua Guatemala denomination of origin and is a member of the Antigua Coffee Producers Association (APCA), which certifies the origin of all the coffee produced within a strictly determined area. The Antigua region has ideal coffee growing conditions. The high altitude, mild temperatures of 20 to 26˚C during the day and 10 to18˚C during the night, perfect rain patterns during the year and rich volcanic soil, provide a unique ecosystem for growing coffee. </p> <p>The finca, owned by Pedro Echeverria (6th generation), has its own wet &amp; dry-mill located close to the village of Alotenango. This year we bought a fine ‘Bourbon’ lot from Capetillo that represents the quality coffee they grow and produce year after year. </p> <p><strong>REGION:</strong> antgua (sacatepequez</p> <p><strong>LOT:</strong> 'bourbon' (shb - ep)</p> <p><strong>HARVEST PERIOD:</strong> january - match 2020</p>

<p>Nicaragua is a rather new country within specialty coffee. Political, economic and also environmental (e.g. hurricanes) disturbances and instabilities kept the country from moving into the specialty market any quicker. The pioneering work of some families, like the Mierisch family, with a clear vision on producing quality coffee supported by e.g. the Cup of Excellence annual competition created the necessary awareness for growing specialty coffee among Nicaraguan coffee farmers.</p> <p>The Mierisch family owns a couple of excellent farms in the Matagalpa and Jinotega departments and runs their own dry-mill ‘Don Esteban’. Finca El Suspiro belongs to Alejandro Saldaña and his wife, Maria Ligia Mierisch. Purchased in 2005 for recreational purposes, El Suspiro, which translates to “the whisper,” is located in the department of Matagalpa in the Cerro Arenal Nature Reserve (close to other farms La Huella, Mama Mina, and Los Altos). It has many creeks, birds, butterflies, and flowers that are native mainly to that area. Initially only 7 hectares were purchased. Erwin Mierisch II, Maria Ligia’s brother, that encouraged them to grow coffee due to the privileged climate and altitude the farm is endowed with. This is how Fincas Mierisch began helping in the management, harvest, processing, and marketing of El Suspiro. </p> <p>Alejandro, originally from El Salvador, visited many producers in that country was able to obtain fantastic seed stock of the varieties that would come to represent El Suspiro: Red and Orange Bourbon. El Suspiro’s seed stock of Orange Bourbon was also planted at other Mierisch farms. Due to the success of the farm, they have been slowly enlarging it, and now reaching 35 hectares. Now even adding to their repertoire the following varieties: Red and Yellow Catuai, and Gesha. </p> <p>A little interesting fact about El Suspiro is that its first harvest date tends to be on Christmas, 25th of December.</p> <p></p> <p></p> <p><strong>LOT DESCRIPTION:</strong></p> <p>This specific nano-lot (n° 1852) from a plot called ‘El Salvador’ at Finca El Suspiro consists of only 5 bags (69kg). The coffee cherries are dried at Don Esteban for 3 days on patio under 100% sunlight and 25 days on African beds until 12.5% or under humidity.</p> <p><strong>REGION:</strong> matagapla</p> <p><strong>LOT:</strong> 'orange bournbon - natural' nano-lot (shb - ep)</p> <p><strong>HARVEST PERIOD:</strong> 16th of January 2020</p> <p><strong>PACKAGING TYPE &amp; SIZE:</strong> 34,5kg box with vacuum bags (2 x 17,25kg)</p>