Las Delicias - Nicaragua {Natural}

Technical details

Roaster: Drop Coffee Roasters
Origin: Jinotega, Nicaragua
Farm: Las Delicias
Producer: Erwin “Wingo” Jr Mierisch
Altitude: 1450 – 1500 masl
Varietal: Java
Process: Natural
Profile: Papaya · Cacao · Rum and raisin
Format: 250g
Harvest: 2025

Las Delicias is a coffee that represents the most refined and expressive side of Nicaragua.

Produced by Erwin “Wingo” Jr Mierisch in the Jinotega region, this lot of Java variety stands out for its elegance, complexity, and unique character.

Grown between 1,450 and 1,500 meters above sea level, this coffee comes from one of the most influential families in specialty coffee, recognized for both its quality and its social and environmental impact.

This lot reflects Wingo's constant evolution, as he has led this farm to produce increasingly complex, floral, and defined coffees.

Process

Processed using the natural method, this coffee develops an intense and fruity profile with great sweetness.

The cherries are dried slowly, allowing the fruit sugars to fully integrate into the bean, resulting in a more complex and expressive cup.

This approach is especially highlighted in the Java variety, known for its elegance and aromatic profile.

In the cup

In the cup, Las Delicias presents a sweet, floral, and slightly liqueur-like profile, with clear notes of papaya, cocoa, and rum raisin.

Fudge nuances also appear in the finish, providing a creamy and sweet sensation.

The acidity is balanced, the body is medium with a juicy texture, and the finish is long, sweet, and enveloping.

For filter: maximum aromatic, floral, and fruity expression
For espresso: denser, sweeter profile with liqueur-like notes
With milk: dessert-like notes, chocolate, and creamy sweetness

Sensory summary

Papaya
Cocoa
Rum raisin
Fudge

Drop Coffee was founded in Stockholm, Sweden, in 2009 as a coffee bar near Mariatorget focused on serving tasty coffee. A year later, we started roasting on a 1kg roaster in the back of our shop. In 2012, we made the leap to a 25kg Diedrich roaster and moved production into a dedicated facility to begin supplying wholesale customers. In 2013, Drop Coffee became the official supplier of Kalita brewing equipment in Sweden, and we’ve been brewing together ever since.

In 2018, we relocated our roastery to Rosersberg, just north of Stockholm, where we currently operate as a certified organic roaster. Our coffee bar remains in its original location, although it has gradually expanded in size to accommodate our growing customer base.

Today, Joanna Alm and Stephen Leighton are co-owners of Drop Coffee and run the company with help from a small but mighty team of skilled roasters and baristas. Joanna is a three-time Swedish Coffee Roasting Champion who has repeatedly ranked among the top three roasters in the world. She also authored the book Manifest För Bättre Kaffe (Manifest for Better Coffee).

RAW COFFEE & SUSTAINABILITY

It all begins with the coffee growers. This is why we only purchase fully transparent coffee from single farms and cooperatives that we’ve personally visited. With help of a sustainability attorney, we have created detailed internal criteria to guide us through the entire buying process and ensure fair practices for all involved. We primarily focus on the origin countries of Bolivia, Costa Rica, Nicaragua, Honduras, Guatemala, El Salvador, Ethiopia and Kenya, as we find their quality standards to be most aligned with ours.

At home in Sweden, Drop Coffee is a proud member of the national trade union HRF. Our roasting facility is certified organic and almost all of the ingredients we use in our café are locally produced on a small scale and are organic whenever possible.

In 2021, we published our first annual sustainability report, something we’re very proud of and intend to continue doing yearly to help keep us and those we work with accountable.

Our ideal cup is clean and bright, with the varietal’s origin and personality at front and centre. To achieve this, we stick to a light to medium roast profile, tailored to bring forth as much of the bean’s natural acidity and sweetness as possible. Some coffees will inherently taste acidic and juicy, while others will feel more creamy and chocolatey. Regardless, we always roast for utmost clarity, consistency and maximum flavour, making all our coffees equally exceptional for every brewing method.

RECOGNITION

Part of our work is to attend coffee competitions, where we get to put our knowledge and skills to the test in real time. Joanna has represented Drop at the World Coffee Roasting Championship on multiple occasions and members of our team have also won several titles including:

Silver & Bronze in World Coffee Roasting Championships
4x Winner of Swedish Roaster Championship
3x Winner of Swedish Barista Championship
2x Winner of Swedish Latte Art Championship
2x Winner of Swedish Brewers Championship
2x Winner White Guide Coffee Bar of the Year
Most Notable Roaster - Sprudge