Issue 20: Featured Coffee

Origin Coffee Roasters l Finca San Jose, Nicaragua l Standart

A unique coffee to Nicaragua and our readers

Every subscriber to Standart issue 20 will receive a sample bag of San Jose from Origin Coffee Roasters. Brew some beautiful coffee, sit back, and immerse yourself in the latest edition of Standart.

Exquisite and Unique

Name: San Jose
Country: Nicaragua
Processing Method: Natural Anaerobic
Flavour Notes: Grapefruit, blackberry, hot toddy

Producer: The Mierisch Family
Varietal: Yellow Pacas
Region: Jinoteg

Exquisite and Unique

Name: San Jose
Country: Nicaragua
Processing Method: Natural Anaerobic
Flavour Notes: Grapefruit, blackberry, hot toddy

Producer: The Mierisch Family
Varietal: Yellow Pacas
Region: Jinoteg

A Curious Varietal: Yellow Pacas

The seed stock for this coffee was obtained from the natural regression of Yellow Pacamara trees over the years. The Pacamara varietal, which is a cross between a Pacas and Maragogype, is a genetically unstable variety. This means that around 10 to 12% of Pacamara trees regress back to either Pacas or Maragogype.

This coffee was planted by the Mierisch family in 2015. Pacas is not common in Nicaragua, with producers favouring its cousin, Bourbon, or its derivatives such as Red Catuai and Caturra. Yellow Pacas stands out with its cup profile: reminiscent of the honey, herbs, and spices found in a traditional hot toddy with a jammy, pineapple-like acidity, and long, caramel finish.

A Curious Varietal: Yellow Pacas

The seed stock for this coffee was obtained from the natural regression of Yellow Pacamara trees over the years. The Pacamara varietal, which is a cross between a Pacas and Maragogype, is a genetically unstable variety. This means that around 10 to 12% of Pacamara trees regress back to either Pacas or Maragogype.

This coffee was planted by the Mierisch family in 2015. Pacas is not common in Nicaragua, with producers favouring its cousin, Bourbon, or its derivatives such as Red Catuai and Caturra. Yellow Pacas stands out with its cup profile: reminiscent of the honey, herbs, and spices found in a traditional hot toddy with a jammy, pineapple-like acidity, and long, caramel finish.

Four Generations of Coffee: The Mierisch Family

This Yellow Pacas was produced by the Mierisch family in Jinotega, Nicaragua.

Farm: Finca San Jose. Located 1275-1375 metres above sea level, the farm is set on a cliff overlooking the stunning Lago Apanas.
Coffee area: 66 acres
Harvest months: December-March
Daytime temperature cycle: Average high 21°C; average low 15°C
Coffee varieties: Javanica, Yellow Pacamara, Gesha, Red Catuai
Awards: 23rd place, 2012 Cup of Excellence

Four Generations of Coffee: The Mierisch Family

This Yellow Pacas was produced by the Mierisch family in Jinotega, Nicaragua.

Farm: Finca San Jose. Located 1275-1375 metres above sea level, the farm is set on a cliff overlooking the stunning Lago Apanas.
Coffee area: 66 acres
Harvest months: December-March
Daytime temperature cycle: Average high 21°C; average low 15°C
Coffee varieties: Javanica, Yellow Pacamara, Gesha, Red Catuai
Awards: 23rd place, 2012 Cup of Excellence

A Storied Roaster: Origin Coffee Roasters

Founded over 15 years ago, Origin is one of the UK’s leading speciality coffee roasters and B Corp Certified. Voted as the top UK speciality coffee roaster in the UK (Allegra Coffee Awards 2019, Top 3 Speciality Coffee Roaster in Europe), Origin curates seriously special coffees from around the world, with the majority sourced through direct trade.

Origin roasts in Cornwall using two environmentally friendly Loring Smart Roasts, blending sensory skill and technical expertise in order to respect the individual characteristics of each coffee. Origin’s coffee team is led by UK Cup Taster Champion and Q-grader, Freda Yuan.

A Storied Roaster: Origin Coffee Roasters

Founded over 15 years ago, Origin is one of the UK’s leading speciality coffee roasters and B Corp Certified. Voted as the top UK speciality coffee roaster in the UK (Allegra Coffee Awards 2019, Top 3 Speciality Coffee Roaster in Europe), Origin curates seriously special coffees from around the world, with the majority sourced through direct trade.

Origin roasts in Cornwall using two environmentally friendly Loring Smart Roasts, blending sensory skill and technical expertise in order to respect the individual characteristics of each coffee. Origin’s coffee team is led by UK Cup Taster Champion and Q-grader, Freda Yuan.

The Grower

Growers: This coffee was produced by The Mierisch family in Jinotega, Nicaragua.

Farm: Finca San Jose, Jinoteg, Nicaragua. The farm is located at an altitude of 1275-1375m asl, set upon a cliff overlooking the stunning Lago Apanas.

Coffee Area: 66 acres

Harvest Months: December-March

Daytime Temperature Cycle: Avg High 21C, Low 15C

Coffee Varieties: Javanica, Yellow Pacamara, Geisha, Red Catuai

Awards: 2012 Cup of Excellence (23rd Place)

The Grower

Growers: This coffee was produced by The Mierisch family in Jinotega, Nicaragua.

Farm: Finca San Jose, Jinoteg, Nicaragua. The farm is located at an altitude of 1275-1375m asl, set upon a cliff overlooking the stunning Lago Apanas.

Coffee Area: 66 acres

Harvest Months: December-March

Daytime Temperature Cycle: Avg High 21C, Low 15C

Coffee Varieties: Javanica, Yellow Pacamara, Geisha, Red Catuai

Awards: 2012 Cup of Excellence (23rd Place)

Words, flowers, and coffee

In Standart issue 20, join us as we dive into a veritable banquet of engrossing stories from across the coffee world. Read about the nascent rise of Indian specialty coffee from the source; interrogate the light-roast/dark-roast debate with one of the UK’s leading roasters; follow along as a researcher looks at the latest developments in agroforestry in Brazil; and read how an artist and florist who builds arrangements for global brands and the celebrity elite has to fight tooth-and-nail to make his café/florist business sustainable.

In our long-form article, neuroscientist Fabiana Carvalho takes us through the very latest research on how colour literally changes the flavour of coffee, as we ask the question, is the specialty coffee industry doing all it can to exploit the power of the mind?

The inimitable Ashley Rodriguez turns her attention to the concept of the of relationships in coffee—how those between roaster and farmer compare to real-life, and what happens when power comes into play. Poignant questions arise, as she navigates what it really means to build a relationship in the coffee world.

Talor Browne of Talormade has made it through a tumultuous period in her professional life, but has come out of the experience with an awesome new business into which she has instilled a culture of empathy. This is a great read for anyone looking to start a successful coffee business, and anyone who runs one at present.

This is just a taste of a smidgen of the beginning of what we’ve got in store for you in issue 20. We can’t wait to see what you think!