ORIGIN -Jinotega, Nicaragua
FARMER -Eleane Mierisch , Las Delicias farm
VARIETY - Javanica
PROCESSING - Cold Anaerobic Natural 48h
DRYING - 31 days
ALTITUDE - 1400 m.a.s.l.
CROP YEAR - January 2021
Lot Size: 5 bags of 69kg
SCA Score - 89
MANDARIN | PINEAPPELE | LEMONGRASS
JAVA - NICARAGUA - ANAEROBIC
Our Java seed stock came to us by pure chance. The story goes that in mid-2001, my grandfather and father were driving back from one of our farms when they noticed a man on the side of the road selling some fruit. They stopped to purchase some and they noticed the man had a bag with him that was labeled “Java”. He claims they were seeds of a rare variety he said was called Java. My father had heard about this varietal and its great cup profile, however he was skeptical to the say the least. My grandfather felt bad for the man and decided to purchase the seeds. Luckily, the man was indeed not lying, it was the longberry Java variety. We later learned that the area they had met this mysterious man, was actually the site of a nursery project that was spearheaded by an organization known as UNICAFE. Their goal was to bring over exotic varietals and study
their productivity and disease resistance potential.
Unfortunately, the project went bankrupt. Our theory is that the man must have worked at the nursery, or knew someone that did, and he probably got the seeds from there. We first planted it in our farm Limoncillo in Nicaragua, which even gained it 2nd Place in COE Nicaragua 2007/2008. Given its new home in Nicaragua, we dubbed it “Javanica”. It's susceptible to all major diseases but it does have a good yield production for an exotic variety and the cup quality is fabulous at high altitudes (more recently earning 4th Place in COE Nicaragua 2017 from Las Delicias). It was initially believed to be a cousin/mutation of Typica (given the similar bean and treen structure) but more recent findings indicate that it is indeed an Ethiopian heirloom varietal initially that was then taken to the island of Java where it got its name.
Natural Anaerobic at Low Temp
Anaerobic fermentation simply means fermentation without the presence of oxygen. We placed optimally ripe and freshly picked cherries into juice barrels (due to their food safe interior) and covered with a lid. It’s important to note that we made sure that the lid would seal the barrel air tight so as to prevent any oxygen from entering
the barrel. The lid was modified by drilling a hole in the middle and attaching a PVC pipe and valve. Using our industrial vacuum, we sucked out most of the remaining oxygen inside the barrel. We then attached plastic hosing to the valve and connected it to a water bottle (that was punctured at the top) filled three quarters of the way with water. By leaving the valve slightly open this creates a “water seal” whose purpose is to suck out any carbon dioxide that will be produced by the cherries during fermentation.
Next, we placed the barrels inside a 6m X 9m X 3m cold room we built inside our warehouse. It is run by two industrial AC’s which keep the room between six and ten degrees Celsius. We let the cherries ferment for a period of 48 hours.
After spending 48 hours inside the cold room, the cherries are spread out in a thin layer on our patio under 100% sunlight where they will spend for two days. Due to the initial fermentation stage, our goal by leaving the cherries under sunlight for the first few days is to slow down the rate of fermentation to prevent over- fermentation or mold growth. The cherries are moved 3 to 4 times a day, always making sure not to damage the cherries. After spending two days on our patio they were transferred onto African beds inside a greenhouse. The cherries finished drying on the African beds after 29 days. So total drying time was 31 days when they reached a humidity level lower than 11.5%.
Once the cherries reached our desired humidity, they were transported inside of our well ventilated warehouse where they were allowed to “rest,” or age, for a month as dried cherries. This allows for the humidity level to homogenize within all the beans. We then proceeded to hull the dried cherries, and then allow the “oro” or green beans to rest/age for another month. This second resting period allows for the flavors to balance out. After two months of resting the beans are ready for exporting.
In the anaerobic fermentation we are encouraging the growth of microbes that do not require oxygen to carry out their metabolic process by creating an atmosphere without oxygen and controlling the temperature. Some of these microbes include lactic acid and yeasts, such as saccharomyces cerevisiae (used to ferment beer and
wine). Lactic acid will help in increasing the acidity of the coffee1. Since our Java increased in acidity, we can expect there to have been a significant amount of lactic acid produced during the fermentation.