Vibrant acidity with silky mouthfeel and a lingering finish. Taste notes of red grapes, pineapple, and dried mango.
Origin: Nicaragua - Region: Nueva Segovia
Altitude: 1,300 - 1,500 m - Varietal: Maracaturra
Process: Natural Anaerobic
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This farm is in the community of El Suyatal, Macuelizo - Nueva Segovia, 300 meters west of the health center. The farm is in possession of the producer since 1991, through family inheritance, passing its possession from generation to generation. The total area of the farm is 31.94 hectares, 28.43 hectares which are cultivated with coffee varieties Catimor, Red Catuai, Java, Maracaturra, and Pacamara. The coffee is grown in an eco-friendly way, implementing sustainable production standards. The farm has shade with forest species, fruit trees and mosses; organic fertilizers and synthetic fertilizers are also used. The coffee trees are pruned to improve their weaving and shade management is also carried out to improve the infiltration of light on the farm.
To harvest the coffee, only the ripe coffee beans are harvested, then they are selected and floated, then deposited in plastic barrels at a rate of 300 pounds of cherry coffee per barrel; remaining anaerobically for a total of 140 hours. The temperature and pH of the coffee under this process are permanently monitored (through a thermometer and juice outlet valve.
