Nicaragua Finca San Miguel, Honey

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$17.00
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Green apple, Lime, Sencha tea & Almond praline
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COFFEE PROFILE

This Honey process from Nicaragua is very classically styled coffee, the lifted and crisp acidity opens with a clean and refreshing apple and citrus note that moves to the candied almond mid-palate and a green sencha tea-like finish.


TASTES LIKE Green apple, Lime, Sencha tea & Almond praline
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SOURCING

As an agro-engineer, Doña Johana treats her sandy-loam soil with modern methods and practices and remains current in the evolving practices in agriculture. More recently, Doña Johana and Mario have started experimenting with Anaerobic fermentation processes, exploring new possibilities of the coffee cherries that grow upon this beautiful mountainside. The coffee is first floated before the pulping process to separate low-density cherries for this lot. Cherries are pulped but only the skin layer is removed in the process to maintain as much mucilage as possible and laid directly on raised beds to allow the Honey fermentation to take place. Drying takes typically 14-18 days when the moisture content reaches 10-12% humidity.


PRODUCER Mario Jose Ortez
REGION San Fernando, Nueva Segovia
VARIETAL Red Catuai
PROCESS Honey
ALTITUDE 1300-1760masl
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Origin

San Fernando, Nueva Segovia, Nicaragua

 On overcast days, sitting near the top of Cerro Mogoton, close to the highest point in Nicaragua, Finca San Miguel rests above the clouds. The beauty of this farm is difficult to access, as roads are limited and not in excellent condition. During the harvest period, heavy bags full of coffee cherries must be carried by foot approximately one kilometre to reach the nearest gravel road for further transportation to the dry mill that resides an hour away from the farm. Finca San Miguel is managed by Doña Johana and Mario Jose Ortez, who oversees the coffee processing production. Since its purchase in 2014, the farm has seen many changes and renovations, including the addition of several new coffee varieties such as Catuai, Caturra and Maracaturra, to replace the old Catimor trees that grew on the land.

BREW GUIDE

How to get the best tasting cup

AGE BEST USED 10-24 days after roast
DOSE 20g
WATER AMOUNT 300g
TEMPERATURE 90-92°C
BLOOM 60g (30 seconds)
BREW DURATION 2:15-2:35
POURS 5 pours (all 60g)
FREEZE DATE 9-12 days after roast
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