Bean Market’s August subscription featured The Queensberry Pour House. QPH’s featured coffee is from producer Erwin Miersich, Matagalpa, Nicaragua, sourced through Silo Coffee.
DETAILS OF ORIGIN:
El Limoncillo is run by producer Erwin Mierisch. The Mierisch family have been farming coffee for over 100 years, and the farm has been passed down from generation to generation. They are focused on producing extremely high quality, shade-grown coffee.
As producers they are meticulous about every step in the progress and noted “At any one step, if the process is mishandled, even slightly, entire harvests can be ruined. If beans are left unraked too long on the patio, they will begin to mould. If dried too quickly, the acidity of the bean will fade greatly, causing a dull taste. If a fermented bean is allowed to go through the sorting, it would taint a whole lot”
ABOUT THE QUEENSBERRY POUR HOUSE:
Run by Ben Stronach and Natalie Kirwan, the attention to detail that Ben and Natalie have put into The Queensberry Pour House is obvious. Handmade ceramics, a beautiful seasonal food menu prepared by Natalie and specialty coffee beans roasted by Ben at the back of the café in Carlton. You’ll definitely love this El Limoncillo Natural Pacamara.
Sweet peach and raspberry, chewy with a great body and red grape skin finish.
THE QUEENBERRY POURHOUSE’S PREFERRED WAY OF PREPARING THE EL LIMONCILLO:
The coffee has been roasted to highlight the jammy, bright, natural sweetness. A good place to start is super coarse, 17g in, 250g out, 94 degrees c, 3.5 min brew time.
850 – 1150 masl
210 Queensberry Street, Carlton, 3053, VIC