FINCAFÉ

La Salsa, A blend of Catimor and Caturra Varieties Speciality Coffee (Melcatcatlav125Torr)

Salsa as in a whirlwind of spices, music of flavors or… rhythm of a good full-bodied coffee! Whether you prefer to dance to the sound of a reggeaton or taste the famous spicy salsa, in both cases, you will be at the rhythm of the Finca! Origin: Arabica Unique variety: Catimor and Caturra Region: Nicaragua, Matagalpa Province Farm: Finca Renacer Altitude: 1200m Microlot grown Available in roasted grains, ground filter and espresso The drying and fermentation methods that follow the coffee picking accentuate certain characteristics according to the process. The one called «Washed» requires that the cherry of the coffee be picked and depulped at picking, left to ferment from 12 to 24 hours in its mucilage and washed to remove the honey, and finally dried and dried in the sun from 4 to 5 days. The juices interact with the natural yeasts and are converted into acidic compounds. After this step, the grains will be completely released with water and the grain left to dry. The «washed» process develops the aromas from the peculiarity of flavors and characteristics of the chosen variety.