Grown on a family-owned farm outside the city of Jinotega, this coffee is subjected to a rigorous quality control system that not only values quality but also trace-ability. All coffee is harvested by lots and classified by grade. This process ensures only the best coffee is harvested each year.
Since this coffee is cultivated at higher altitudes, it matures slowly and grows to be harder and denser than beans grown at lower elevations resulting in richer taste attributes. The coffee is prepared for export using a standard called European Preparation (EP), which means the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee.
Cupping Notes: Dark Chocolate, Almond
Harvest: December - March
Process: Washed, Patio and solar dried machine
Altitude: 1,200 - 1,500 meters
Varietal: Bourbon, Catimor, Catuai, Caturra