Cherry, Yoghurt, blueberry, bubblegum, peach, plum
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Nicaragua Santa Maria Natural
Cupping notes
Description
This coffee is designed to target sweetness.
Only the purple cherries are picked, with a high Brix level of between 26-28.
They rest overnight on the farm before being transported to the dry mill the next morning in boxes to protect from damage.
Once there, they are spread out in very thin layers on raised beds under an initial double layer of shade netting on the beds. There is a further high level shade net to protect from the sun.
A team of 10 manage the beds, raking every 45 minutes to ensure no mould develops.
As the coffee dries, the layers increase in depth and the double netting is removed.
Drying takes 40 days, after which the cherries are milled, graded and sorted.
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Origin
Producer
Process
Natural
Altitude
1380-1500m
Harvest
January - April
Species
SCA score
86.50
Varietal
