LOS PLACERES, Nicaragua (Washed)

Fincas Mierisch comprises 9 coffee farms in Nicaragua and 3 coffee farms in Honduras.

Nicaragua holds a modest but consistently appreciated place on the Central American specialty coffee map. Coffee arrived here as early as the 1790s, brought by Catholic missionaries to the Carazo region, and quickly became one of the country’s main export products during the 19th century—a role it retains today.

Almost all Arabica production is concentrated in the north of the country, across three main regions:

Jinotega, nicknamed the “coffee capital” and responsible for approximately half of national production, with coffee grown at altitudes of 1,000–1,700 m;

Matagalpa, the second most important region, with somewhat lower altitudes of 800–1,400 m;

Nueva Segovia, near the border with Honduras. Volcanic soils, constant mist in the highlands, and abundant rainfall create a cool climate, ideal for slow cherry ripening.

The most common varieties are Caturra, Bourbon, and Catuai (red or yellow), along with rarer varieties such as Pacamara, Maragogipe, and Java. Overall, the result is a balanced coffee with medium body, clean sweetness, and notes ranging from citrus to chocolate and dried fruit—a welcoming, easy-to-recognize profile.

Los Placeres, Fincas Mierisch

Our coffee comes from Los Placeres farm, located in Yasica Sur, Matagalpa, and part of the Fincas Mierisch group of farms. The farm is managed by Oscar Guadalupe Ramos and spans 169 hectares, 28 of which are protected tropical forest. It is the only farm in the Mierisch group with Rainforest Alliance certification, a clear sign of its commitment to balancing production and the environment.

The Mierisch family has grown coffee in Nicaragua for more than 100 years, since the time of Bruno Mierisch, and today manages nine farms in Nicaragua and another three in Honduras. They are known as farmers, judges in international coffee competitions, and importers and roasters—a rare combination of expertise that is reflected directly in the quality of their lots.

Our lot is made from the Red Catuai variety, grown at altitudes of 840–970 m, lower than those of other origins in our portfolio, giving the coffee a sweeter, rounder profile with more restrained acidity. Washed processing emphasizes clarity, allowing the variety’s natural sweetness to take center stage.

Los Placeres develops notes of nougat, caramel, and pear, supported by a medium body and pronounced sweetness, making for a friendly, easy-drinking cup that’s hard to turn down.