This producer has played a key role in elevating Nicaraguan coffee to the international stage. La Huella, though a relatively new addition to their farms, is already delivering outstanding quality.

About the farmer and the farm: 

The Mierisch family has been cultivating coffee for generations, with roots tracing back to Bruno Mierisch Boettiger, a German geologist who settled in Nicaragua in the late 1800s. Today, the family’s coffee legacy is carried on by 3rd, 4th, and 5th generation producers. Dr. Erwin R. Mierisch oversees agronomical decisions, while his daughter, Eleane Mierisch, serves as General Director. Erwin III (Wingo), representing the 5th generation, manages quality control and client relations. Their dedication to specialty coffee has helped elevate Nicaraguan coffee to international recognition.

La Huella is one of Fincas Mierisch’s newer farms, purchased in 2014. Despite its young age, it has quickly become one of their top-producing farms. Located within the Arenal Nature Reserve in Nicaragua, La Huella operates under strict environmental regulations that protect the land from deforestation and water contamination. A defining feature of the farm is its unique microclimate—fog covers the area for about 60% of the day, naturally shading the coffee plants and reducing the need for traditional shade trees.

About the process:

The hybrid washed process combines elements of both washed and natural methods, aiming to balance clarity and sweetness. After harvesting, ripe cherries are sorted and partially depulped, leaving some mucilage on the beans. The beans are then fermented in a controlled environment, allowing the natural sugars from the remaining fruit to influence the flavor. After fermentation, the beans are washed to remove residual mucilage, then dried on raised beds or patios. This method results in a balanced cup, combining the clean acidity of washed coffee with the fruity sweetness of natural processing.