Limoncillo Ethiosar Natural


Sultana, dark chocolate, banana bread



Limoncillo Ethiosar Natural

For the third week in a row, we are hanging out at Finca Limoncillo.  Passenger #121 a Pulped Natural, Passenger #122 was a Washed and this week #123 is the final process of the stunning Ethiosar varietal  - natural. We love sharing with you the differences you get from the way the beans are processed. This Natural has a heavy, creamy body bringing dark chocolate and sultanas. As it cools the sweetness fills out into squidgy banana bread.

We've been roasting Ethiosar from Limoncillo for a few years now, and it comes from the hard work of the Mierisch family and their cousin Ricardo. He owns a farm near to Limoncillo, but at a much lower altitude of 800 metres above sea level. Ricardo noticed that his yield and his plants were suffering and that they seemed to be becoming more susceptible to disease. He put this down to growing issues in Nicaragua, a change in climate, increased rains and his low altitude. But from experiments he was running on the farm, he noticed that this newly-spliced varietal he had put together was thriving. It was fruiting much more than the other plants and was not suffering. 

The varietal, Ethiosar is a stable hybrid plant. It's a cross of an Ethiopian variety (Sudan Rume) with a Sarchimor (a cross of a Villa Sarchi with a Timor variety). The offspring of this plant is then crossed once again with a Villa Sarchi, which is an improved Caturra / Bourbon from Costa Rica. 

  • Producer: The Mierisch family 
  • Farm/Mill: Finca Limoncillo 
  • Region: Yasica Norte, Matagalpa  
  • Variety: Ethiosar 
  • Process: Natural
  • Altitude: 1200 masl. 
  • Harvest Date: March - April 2023