Boxcar Coffee Roasters

Roasting coffee on the front range of the Rocky Mountains//CO//USA







from 16.50

The Cup

Delicate flavors of white tea are wrapped up in tropical fruit sweetness that reminds us of dried pineapple and banana. While that all sounds really “out there”; the finish on this coffee is full of classic chocolate and cocoa flavors which round out this otherwise experimental coffee. 

The Farm:

Limoncillo is located in the department of Matagalpa of Central Nicaruagua and is owned and operated by the lovely Mierisch family. With elevations of only 850 - 1110 meters, what Limoncillo lacks in elevation it more than makes up with great varieties, innovation and best practices. This farm is UTZ Certified and over 45% land is designated to conservation. They follow UTZ's system of the three P's (People, Planet, Profit), in order to better achieve sustainable farming. They provide training in better agricultural practices in order to increase our yield and cup quality, which also leads to lower production costs.

This particular lot is of the Java Nica Variety and was processed using a new technique called cold anaerobic fermentation. This is a process where freshly picked coffee cherry is placed in barrels, sealed off and evacuated of all oxygen. The barrels are then placed in a cold room for 48 hours to ferment. This  process promotes lactic fermentation which increased the quality and amount of acidity in the cup resulting in a sparkling clean flavor profile rarely seen in sun-dried naturals. After fermentation the the coffee was slow dried for 32 days using a combination of netted patios and raised African beds.

We roast and ship orders on Tuesdays and Thursdays.  Orders placed after 8am on Tuesdays and Thursdays will be roasted and shipped on the next roast day.  We provide $5.00 flat rate priority mail with USPS for all orders.

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Additional Information

Country:  Nicaragua

Departamento:  Matagalpa

Farm Name:  Limoncillo

Farm Manager: Fausto Martinez

Elevation: 850-1110meters

Varieties: Java Nica

Process: Cold Anaerobic Natural 

Harvest Months: October-January

Diurnal Temperature Cycle: Avg High 25C, Low 17C

Certifications: UTZ Certified

Coffee Area:  171 manzanas

Protected Area: 77 manzanas

Awards: 2008 Cup of Excellence (2nd Place)