Sweety – Nicaragua – Honey Anaerobic

About This Coffee

This coffee originates from Finca El Limoncillo in Nicaragua, a farm operated by the Mierisch family who have been cultivating coffee for over 100 years. Located in the Matagalpa/Jinotega region at altitudes between 850 and 1,200 meters. The coffee uses Red Bourbon variety processed with Honey method and anaerobic fermentation at low temperatures. This controlled process enhances the natural sweetness and creates a soft, harmonious flavor profile with pronounced balance. The result is an exceptionally sweet, round, and versatile coffee suitable for all brewing methods.

Origin

Jinotega (Nicaragua)

Matagalpa (Nicaragua)

Flavor Notes

Balanced

Roast Level

—

Processing

Honey, Anaerobic Fermentation, Honey Anaerobic

Typology

Arabica

Red Bourbon

Buy from Roaster

Aniko Coffee Roasters

Aniko Coffee Roasters operates from a former factory in Mühltal near Darmstadt, where the industrial setting provides an atmospheric backdrop for their specialty roasting operation. Their retail shop on the corner of Alexander Strasse and Bessunger Strasse in central Darmstadt serves as a hub for coffee, tea, and brewing equipment, alongside a program of barista courses. The roastery has built an unexpected but compelling collaboration with table tennis champion Timo Boll, bridging the worlds of sport and specialty coffee. Their focus on organic sourcing reflects a commitment to quality that extends from green bean selection through to the final roast. Aniko combines the precision of small batch roasting with a welcoming educational approach that invites both beginners and enthusiasts to deepen their appreciation of specialty coffee.

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