Our latest coffee from our Farm Partners at Fincas Mierisch is an Ethiosar varietal that went through the unique Perla Negra process. 

This coffee was hand-picked when fully ripe and then dipped in water to "sort" the fully ripe cherries. (fully ripe cherries sink in water, less ripe cherries float and are removed). 

Ethiosar is a hybrid's hybrid. It's a cross between Timor, Villa Sarchi and a dwarf mutation of Bourbon. It's complex genetic diversity gives this variety a resistance to disease and it has high production yields with a vibrant cup profile. 

Perla Negra is a honey process that goes through a semi-aerobic fermentation before the drying process. Fully ripe cherries are depulped and then moved to the drying mill indoors. The pulped coffee is placed between tarps (sandwich style) at around 80 degrees Fahrenheit. Nothing is added to the coffee and it is allowed to ferment for 76 hours. At 76 hours, the processing team move the coffee to their patio under 100% sunlight for 4 days. This sunlight prevents over-fermentation. Afterwards, the coffee is transported to a greenhouse with 75% shade on raised beds for an additional 14 days.  

Farm: La Escondida

Elevation: 975 to 1,230 meters above sea level 

Producer: Fincas Mierisch 

Country of origin: Nicaragua 

Varietal: Ethiosar  

Process: Perla Negra 

Cupping Notes: Black cherry, grape and plum. 

Zoka Cupping Score: 88 

Photo: The Perla Negra processing of this batch of coffee.