Nicaragua La Huella


almond butter, apple, baking chocolate


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This coffee is the result of one of Joe’s longest-standing and most direct producer relationships with the Mierisch family in Nicaragua and New York. We make yearly visits to their farms and work closely with Steve Mierisch, founder of Brooklyn’s Pulley Collective, where all our coffees are roasted.

Joe fans can expect high quality coffees on our menu year after year from one or a few of the family’s amazing farms.

Freshly Roasted: All orders are roasted on Monday and Thursday and are shipped on the same day. Note that if you order Two-Day Shipping after 7am on any given day, your order will be processed the following roast day. We do this to ensure your coffee arrives to you as fresh as possible!


  • Type


    Single Origin
  • Origin


    Matagalpa, Nicaragua
  • Producer


    The Mierisch Family
  • Varietal


    Red Catuaí
  • Elevation


    1315-1400 MASL
  • Process



At The Source

This coffee comes from a new farm within the Mierisch family, known as La Huella. This former potato farm sat adjacent to the family’s Mama Mina farm in the Matagalpa department, and was purchased by the Mierisches in 2014. This coffee is a Red Catuai variety grown between 1,315-1,400 meters, and was harvested between December and March.

Converting the land at La Huella from potatoes to coffee has been environmentally beneficial. Coffee protects local aquifers, and the elevation of the farm is well-suited to growing specialty coffee. La Huella’s close proximity to Mama Mina means the farm can share Mama Mina’s wet mill, as well. Coffee is floated for density, depulped, then fermented in concrete tanks for 12-24 hours depending on the weather. After fermentation, coffee is washed, then delivered to Beneficio Don Esteban to be dried, milled, and prepared for export.

Nicaragua La Huella

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