Cerro Azul – Fincas Mierisch
- First time cooperation: 2025
- Cooperation model: Direct Trade
Overview
Cerro Azul was born from a unique opportunity, stemming from Erwin Mierisch’s experience as the Head Judge at the Cup of Excellence Honduras in 2011. At that time, Erwin had the chance to interact with local producers within the competition framework, and these experiences completely changed his perspective on the potential of Honduran coffee.
In late 2011, Fincas Mierisch decided to purchase Cerro Azul, marking their first expansion outside of Nicaragua into neighboring Honduras. This was the first of the three farms they subsequently acquired in the country (Cerro Azul, Santa Lucia, and Alita). Today, Cerro Azul is located in Río Bonito, Siguatepeque, Comayagua, spanning 96 hectares and managed by William Ramos. The farm sits at an altitude of 1,600-1,700m, right on the edge of the Azul Meambar National Park.
Characteristic High-Altitude Climate
Cerro Azul is blessed with a distinct high-altitude climate. The average daytime temperature of about 25°C drops to 17°C at night. This, combined with a long harvest season lasting from February to June, allows the coffee plants to develop slowly, accumulating more sugars and natural acids.
The Siguatepeque climate brings abundant rainfall to Cerro Azul, often higher than most other Mierisch family farms. High rainfall typically poses challenges like waterlogging, erosion, or fungal diseases, but at Cerro Azul, nature and man have created a balance. The sandy-clay soil plays a decisive role: it helps retain water during the dry season while ensuring excellent drainage during heavy rains. As a result, the soil ecosystem remains stable, and the coffee plants are not “stressed” by moisture imbalance.
The plentiful rain also facilitates better mineral absorption and enhances the plant’s photosynthesis ability, which in turn promotes fruit development. This is one of the reasons Cerro Azul coffee possesses a natural sweetness and a vibrant acidity.
The Foundation of Sustainable Flavor
If altitude and climate are the foundational elements, the soil is the “soul” of Cerro Azul’s terroir. The land here is rich in clay, nitrogen, and trace minerals, which together create a highly nutritious ecosystem. This allows the coffee plants to develop strong root systems, producing cherries with thick pulp, dense seeds, and a high concentration of soluble solids.
A unique feature is that the soil at Cerro Azul enables farmers to adopt near-natural cultivation methods. Instead of relying on chemical fertilizers, the farm uses Nombere Cultura – organic fertilizer made from earthworms. This fertilizer not only provides nutrients but also improves soil structure, maintaining its aeration and long-term moisture retention. Over several seasons, this practice creates a sustainable cycle: healthy soil leads to healthy plants, delicious cherries, and high-quality beans. This is also the direction many specialty coffee farms worldwide are pursuing.
Purity from the Washed Processing Method
Cerro Azul applies the washed processing method for its entire production. This method requires numerous steps, precise techniques, and infrastructure investment, but in return, it helps create coffee beans with bright, pure flavors that easily express the unique characteristics of each varietal.
The process begins with pulping (removing the skin and fruit) immediately after harvest. The beans are then transferred to fermentation tanks for an appropriate duration to completely remove the sticky mucilage layer. Next, the beans are thoroughly washed with clean water and then dried on raised beds. The entire process is strictly monitored to ensure consistency, as even a small error in fermentation or washing can alter the quality. Thanks to this meticulous care, Cerro Azul coffee offers a clean, crisp flavor profile with fresh acidity, a smooth body, and a long, sweet finish.
Modern Water Storage and Filtration System
Washed processing uses a significant amount of water, which presents a considerable environmental challenge. To ensure sustainable development, Cerro Azul has invested in a modern water storage and filtration system. After the washing and processing steps are complete, all wastewater is channeled into tanks, treated, filtered, and measured for quality before being safely released back into the natural environment.
This demonstrates a clear philosophy: coffee production cannot come at the expense of the environment. The water treatment system minimizes negative impacts on groundwater and surrounding land, while also building trust with international partners regarding transparency and responsibility. This is one of the factors that makes Cerro Azul a benchmark farm for the sustainability trend in the specialty coffee industry.
Why XLIII Coffee Choose Cerro Azul
The first thing that captivated us was the story of Cerro Azul’s rebirth. From a previously abandoned farm, they proved that belief and perseverance can make the seemingly impossible happen. This story is not just about the recovery of a piece of land; it is a testament to the pioneering spirit and long-term vision within the specialty coffee sector.
We also found alignment in how Cerro Azul places the environment and sustainability at the core of its operations. Every decision, from soil care and water management to the adoption of near-natural farming methods, reflects their responsibility to the ecosystem. This is the path XLIII Coffee firmly believes in: a sustainable coffee model where people, nature, and quality coexist and thrive.
Above all, we chose Cerro Azul because we saw in them a shared value and vision. We both share the aspiration to build the future of specialty coffee based on transparency, quality, and responsibility.
Cerro Azul Orange Bourbon 672-A
