Nicaragua Isacio Albir Vilchez | honey maracaturra

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  • Normálna cena €12,00
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štavnatá, tropické ovocie, karamel, med


Agua Sarca farm has a rainforest “lung” in the middle that has been preserved to protect the local flora and fauna. By allowing the forest to take care of itself, the coffee plants grow in a much more diverse environment, are stronger and are better able to resist disease and bugs than those placed on other plantations. Also, a large percentage of the farm is covered by the shade of trees and is quite cold, which encourages slower maturation of cherries, adding extra complexity not normally seen at this altitude.

Producer Isacio Albir Vilchez | A third generation producer who inherited his father’s farm in 2003. Coffee planting began seventy years ago and improvements have been made through the years to better focus on the way the coffee is picked, washed and dried.

Region Nueva Segovia | In the north of Nicaragua, sharing a border with Honduras, we find the lush Nueva Segovia region. People lived in this area thousands of years before Columbus landed, and these days, ethnic groups and more recent citizens form a rich cultural collage.

Farms are small–averaging around three hectares, and the region itself is smaller than the more well-known Matagalpa or Madriz areas. Be that as it may, it has all the elements that make for quality coffee: shade, fertile soil, high elevations, and of course, careful cultivation and processing.

Altitude 2,000-2,200 masl

Varietal maracaturra | Maracaturra is a high yielding Brazilian hybrid of Maragogype and Caturra. It is believed to have naturally occurred in the late 1800s and is mainly found in Brazil, El Salvador, and Nicaragua. They have large sized beans and leaves. Its Caturra lineage contributes to the coffee’s taste and its high yield. It has short stature and abundant foliage which makes it resistant to wind damage.

Process honey | Two lots are harvested on the farm each day. The coffee cherries are de-pulped and go directly to the fermentation tank. Coffee is left in the tanks until 80% of mucilage has come off. Moisture content is reduced to 10-12%