La Mielada, Catimor and Caturra Varieties Speciality Coffee, Honey processed ((Melcatcathon113Torr))

Amber philtre with rich diversified flavors, whose aromas and sweetness warm the soul, and are the fruit of the unwavering valour of the winged craftsman. Simple tribute to pollen-producing insects without whom coffee flowers would be sterile. Origin: Arabica Unique varieties: Catimor and Caturra Region: Nicaragua, Matagalpa Province Farm: Finca Renacer Altitude: 1200m Grown in biodynamic microlots Available in roasted beans, filter grind and espresso The «Honey» process requires that the coffee cherry when ripe, picked and broken mechanically to expose the mucilage. Thus, once the cherry coffee is sorted, it will be drained dry (without water), retrié again and fermented again from 48 to 72hres in barrels, subsequently put back in plastic bags for transport to the drying tables where it will be again to spin on grids in the shade by recovering its honey. The drying will last from 28 to 30 days before being prepared for storage. The intensity of this process justifies the cost of the grain, since the coffee will be handled repeatedly and the facilities designed for this purpose. Show less