€8.72-20%€10.90
There’s an alluring aroma of ripe pears and sour cherries hanging in the air, accompanied by the intoxicating notes of red wine… Who could possibly resist such an exquisite combo?
These exotic flavours hail from the Limoncillo Estate located high in the mountains of Matagalpa, Nicaragua. Stretching 1100 metres above sea level, these luscious coffee plantations belong to the Mierisch family, who relocated from Germany to South America in the 19th century. Bruno Mierisch Boettiger, a German geologist, moved here to help the locals construct the national railway. Once his work was done, Bruno was given some land in Matagalpa as a way to repay him for his efforts. Luckily, he was brave enough to stay in South America, and start working on his own coffee estate. If you were to travel across these lands today, you’d still feel the remnants of Bruno’s courageous, adventurous spirit: after all, combining the hybrid arabica subspecies called Ethiosar with the trendy anaerobic processing method does require some bravery and serious willingness to experiment!
Country of origin | Nicaragua
Region | Matagalpa
Producer | Limoncillo Estate
Altitude | 1110 m
Arabica varietal | Ethiosar
Process | Natural anaerobic
Roast profile | Medium / Omniroast
SCA score | 87.5 out of 100
Dancing in your cup | Pears, cherries, red wine
Recommended brewing methods: all brewing methods, including espresso.
Ingredients: roasted coffee beans.
Storage conditions: store sealed in a dark, dry and cool place.
We've called it "Funky Beans" because of how exotic and truly unexpected the flavours of these specialty coffees are. The ever-changing, limited-edition range promises some wild adventures, and bursts with funky energy.
Coffees that have scored over 80 points out of the possible 100 based on the SCA (Specialty Coffee Association) scale are referred to as 'specialty'. The higher the score, the higher the quality, and the more extraordinary the flavour.
We roast this coffee in one of Europe's best-rated roasteries.
One of the trendiest processing methods, the anaerobic process involves oxygen-free fermentation. This enhances the flavours of the coffee, makes it fruitier, and can result in some very intriguing notes.
This coffee belongs to the Ethiosar arabica bean varietal: it's native to Ethiopia, yet is now grown in Nicaragua as well.
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Connor February 27, 2026
Really good coffee
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