- The Mierisch Family
- 1,600 - 1,750 masl
Each year we travel to San Pedro Sula, the busy city in northern Honduras. We then drive 3 hours south, to the mountains in the Comayagua region, visiting one of the most exciting farms we work with. The Mierisch family are known for their Nicaraguan crops where they grow some of the most awarded coffee in that country. A few years ago, they crossed the border into Honduras in search of finding a farm with a terroir that is so rare in Nicaragua. This journey led them to Cerro Azul.
Arriving at Cerro Azul is a different experience every time. On some mornings, the hot sun shines over the lush farmlands whereas on others, the mist pours in, saturating you and the plants with thick damp air. This dynamic climate is part of what makes the coffee so special. Full of unique varietals, incredibly healthy soil and an immensely experienced team, the farm creates some of the best Honduran coffee we have ever experienced.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.