Santa Lucia is a recent addition to the Fincas Mierisch family and was purchased in 2014. Santa Lucia used to belong to Fernando Montes and he wanted to set it up as a model farm. However, the coffee was close to abandoned when they purchased the farm. The wet mill was abandoned as well but had the minimal machinery in order to function. Fortunately, it already had the necessary infrastructure for coffee cultivation: shade trees and wind breakers. They decided to only plant exotic varietals: Laurina, Java, Orange/Yellow Bourbon, Yellow Pacas, SL-28, and Geisha. They purchased Geisha seeds from Francisco Serracin of Don Pachi Estate in Panama. Don Francisco’s father is actually credited with being the first producer to introduce Geisha into Panama from Costa Rica. They first planted Geisha in Honduras in 2014. Santa Lucia is home to our greenhouse with raised beds, some patios, and the wet mill for all three of their farms in Honduras, which include Cerro Azul and Lalita. 

Santa Lucia also earned 2nd place in COE Honduras 2022.

All their processes begin at the farm by only selecting optimally blood red, ripe cherries. These are floated and then carefully depulped using the least amount of water as possible. After depulping, it dry fermented in fermentation tanks for 36 hours. 

Dry fermentation method is preferred because of water conservation purposes, and it also helps remove the mucilage quicker. The micro-climate in Santa Lucia can get quite cold and humid in the evenings which makes mold growth very easy. 

Post fermentation, the parchment is washed then transported to the raised beds inside our greenhouse. Like their farms in Nicaragua, they only sun dry in Honduras as well. The greenhouse is designed to allow 50% shade. Also key to their success in the taste profile of coffee is slow drying. 

This lot dried for 16 days until it reached a humidity range of 11% or below. Once dried, the coffee was moved to the warehouse where it rested as parchment for at least a month in order to homogenize the humidity in the beans.

Origin: Siguatepeque, Comayagua, Honduras 

Altitude: 1550m

Variety: Laurina 

Processing: Natural 

Cup profile: floral, jasmine, lavender, pineapple, honey, refreshing acidity & silky body

Suggested for: espresso & filter 

Filter recipe:

15gr/250ml 

90-93° degrees 

Pouring time: 1'-1' & 30''

Extraction time: 2'-2'& 15''

Espresso recipe:

In : 19,5gr

Out: 35gr 

Time: 23sec