NICARAGUA SELECCION MATAGALPA WASHED
LOCATION: Nicaragua, Matagalpa
VARIETY: Catuai, Caturra, Parainema
PROCESS: Washed
ALTITUDE: 700m - 1400m
TASTING NOTES: Apple, nutty, lemon, malt loaf
Matagalpa is the second largest coffee region in the country. Altitudes in Matagalpa range between 700 and 1,400 metres above sea level and temperatures range from between 15C and 32C, which combined provide a good mix for post-harvesting processes such as prolonged fermentations and microbial activity throughout the day. Between the city of Matagalpa and the city of Sebaco there is a micro climate optimal for the drying and milling processes.
Coffee cherries are harvested by hand coffee is then left to dry ferment overnight for about 10 - 12 hours depending on the farm’s altitude and ambient conditions. Once the coffee reaches its fermentation point, it’s thoroughly washed and immediately bagged, as wet parchment.
LOCATION: Nicaragua, Matagalpa
VARIETY: Catuai, Caturra, Parainema
PROCESS: Washed
ALTITUDE: 700m - 1400m
TASTING NOTES: Apple, nutty, lemon, malt loaf
Matagalpa is the second largest coffee region in the country. Altitudes in Matagalpa range between 700 and 1,400 metres above sea level and temperatures range from between 15C and 32C, which combined provide a good mix for post-harvesting processes such as prolonged fermentations and microbial activity throughout the day. Between the city of Matagalpa and the city of Sebaco there is a micro climate optimal for the drying and milling processes.
Coffee cherries are harvested by hand coffee is then left to dry ferment overnight for about 10 - 12 hours depending on the farm’s altitude and ambient conditions. Once the coffee reaches its fermentation point, it’s thoroughly washed and immediately bagged, as wet parchment.
LOCATION: Nicaragua, Matagalpa
VARIETY: Catuai, Caturra, Parainema
PROCESS: Washed
ALTITUDE: 700m - 1400m
TASTING NOTES: Apple, nutty, lemon, malt loaf
Matagalpa is the second largest coffee region in the country. Altitudes in Matagalpa range between 700 and 1,400 metres above sea level and temperatures range from between 15C and 32C, which combined provide a good mix for post-harvesting processes such as prolonged fermentations and microbial activity throughout the day. Between the city of Matagalpa and the city of Sebaco there is a micro climate optimal for the drying and milling processes.
Coffee cherries are harvested by hand coffee is then left to dry ferment overnight for about 10 - 12 hours depending on the farm’s altitude and ambient conditions. Once the coffee reaches its fermentation point, it’s thoroughly washed and immediately bagged, as wet parchment.