This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.
I koppen: Aromatiskt, mjukt och komplex. En fantastiskt rund munkänsla och en balanserad syra med smaktoner av choklad, mango och körsbär.
Koppning: 88 poäng
Munkänsla: Rund, mjuk.
Botanisk variant: Caturra
Process: Carbonic Maceration
Producent: Finca Aurora
Växthöjd: 1400 möh
Region: Matagalpa
Background:
Dr. Enrique Ferrufino, a surgeon by trade, was born and raised on a coffee farm in the mountains of Matagalpa in 1956. Together with his wife Silvia, a pediatrician, the Ferrufino family decided to go into the coffee business in 1992 and bought Finca Aurora in 2004. They inspired in their three children a love for coffee from a very early age. Since they acquired Finca Aurora, the whole family has worked together to produce great coffee.
One of the core values of the business is to inspire people through coffee. Throughout the years they have invested in providing workers with fair wages, safe living conditions, health services, food and education. They also work with smaller producers in the area to help them improve their farming practices.
Cherry is selectively handpicked and processed on the farm. Right after picking, ripe cherry is floated to remove under ripes and damaged cherry and fermented with mossto (juice and pulp from the compressed cherry) in sealed tanks for 24 hours. Employees carefully monitor pH, temperature and brix levels during fermentation. Cherry is depulped and then fermented for a further 24 hours, before being floated again and washed in clean water. After patio-drying for 15 days, parchment is rested for 10 weeks and then hulled. Both dry parchment and green coffee are stored in Ecotact bags to preserve their qualities.
Preserving nature is a top priority for the Ferrufino family. They only use renewable energy and work diligently on conserving water resources and natural habitats. The farm houses a variety of native trees, home to many species of birds and wildlife. These trees also provide the plantation with shade and fertilize the soils with organic matter, which protects the land from erosion, droughts, and floods.
Nicaragua may not be the most famous producer of Central American coffee, but it has great potential. The country is known as the land of ‘los lagos y los volcanes’ (lakes and volcanos) and has many coffee growing ‘pockets’ that few have heard of or experienced. Many producers in the country are experimenting with new varieties and processing methods, making it a specialty origin to watch.