Nicaragua - Finca Santa Maria

A micro lot with limited availability. It is a naturally processed coffee with an extended fermentation phase. Originating from San Fernando, located to the north of central Nicaragua, about 10km from the border of Honduras. It is a coffee with moderate acidity and medium to light body, with origin notes of berries. We believe it is best drunk as a filter coffee without milk.

BEAN INFORMATION

Origin: Nicaragua

Region: San Fernando, Nueva Segovia department

Altitude: 1550 masl

Process: Natural. Raised bed dry processed with an extended fermentation phase.

Varietal: Red Catuai

Taste profile: Medium acidity with berry flavours. Medium to light body.

Suitability: Filter

Recommendations: We think this coffee works best as a filter without milk.

The unique processing of this coffee is described by Covoya, the supplier, as follows: “this lot was produced using the natural processing method with an extended anaerobic fermentation. First, ripe cherries are sorted and washed. Afterward, they are introduced into airtight 450L tanks to ferment for up to 72 hours in an anaerobic environment. To lower the temperature down to approximately 15 Celsius, the tanks are placed inside water-filled fermenting pools to slow the fermentation and avoid spoilage or risk of taints for up to 72 hours. After the fermentation period is finished, the cherries are taken out of the tanks and transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation”.