Nicaragua, known for its lakes and volcanoes in Central America, produces high-quality coffee thanks to its rich soils and diverse microclimates. Key coffee regions like Las Segovias, Matagalpa, and Jinotega are known for fertile volcanic soils and lush vegetation.
Coffee production is crucial for nearly 45,000 Nicaraguan families, contributing 8% of the country's exports. 95% of Nicaraguan coffee grows under native and exotic tree shade, promoting biodiversity and soil health, critical in a country combating significant deforestation.
This blend comes from Sajonia Estate, an exporter in Nicaragua supporting local producers by aiding with milling and connecting them to international markets. Sajonia Estate empowers these producers with knowledge and resources to improve coffee quality and production.
At El Arenal, producers operate their own wet mills for processing harvested cherries. The process involves sorting out low-quality cherries, pulping the rest, fermenting them for 12 hours to remove mucilage, washing, and drying the coffee on patios at Sajonia Estate's dry mill for 7 to 10 days. After drying, the coffee is hulled and prepared for export.
This coffee presents a well-structured and balanced profile with a good body, moderate acidity, and delightful notes of plum, dried fruits, and caramel sweetness. The prominent caramel sweetness is a standout feature for us.
Recommended to rest beans for 7-10 days from roast date before consuming.
