NICARAGUA FINCA SAMARIA

from £12.00

LOCATION: Nicaragua, Dipilto, Nueva Segovia

VARIETY: Pink Bourbon

PROCESS: Honey

ALTITUDE: 1500m

TASTING NOTES: Strawberry syrup, toffee, honey, dark cherry.

Finca Samaria is a 45ha farm owned by the Peralta family in San Fernando, Nueva Segovia. This single-varietal, single-plot microlot utilises a raised bed natural process with an extended anaerobic cherry fermentation.

This lot is honey processed. First, ripe cherries are hand harvested, sorted and washed. The coffee is then pulped, then laid out to dry on multi-layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 - 20 days. Throughout, it is covered at night to protect from moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.

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LOCATION: Nicaragua, Dipilto, Nueva Segovia

VARIETY: Pink Bourbon

PROCESS: Honey

ALTITUDE: 1500m

TASTING NOTES: Strawberry syrup, toffee, honey, dark cherry.

Finca Samaria is a 45ha farm owned by the Peralta family in San Fernando, Nueva Segovia. This single-varietal, single-plot microlot utilises a raised bed natural process with an extended anaerobic cherry fermentation.

This lot is honey processed. First, ripe cherries are hand harvested, sorted and washed. The coffee is then pulped, then laid out to dry on multi-layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 - 20 days. Throughout, it is covered at night to protect from moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.

LOCATION: Nicaragua, Dipilto, Nueva Segovia

VARIETY: Pink Bourbon

PROCESS: Honey

ALTITUDE: 1500m

TASTING NOTES: Strawberry syrup, toffee, honey, dark cherry.

Finca Samaria is a 45ha farm owned by the Peralta family in San Fernando, Nueva Segovia. This single-varietal, single-plot microlot utilises a raised bed natural process with an extended anaerobic cherry fermentation.

This lot is honey processed. First, ripe cherries are hand harvested, sorted and washed. The coffee is then pulped, then laid out to dry on multi-layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 - 20 days. Throughout, it is covered at night to protect from moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.