Treat yourself to a unique experience with our specialty coffee beans from a Rainforest Alliance Certified private reserve in Nicaragua, Finca San Antonio.
In 2001, the farm was recognized as a private natural wildlife reserve and is now part of the Central American Biological Corridor through the management of its owners to help preserve natural resources. Farms that are private wildlife reserves are managed to high standards of good agricultural and environmental practices.
San Antonio was the largest farm with organic production in Nicaragua from 2001 to 2009. However, organic production was discontinued because the organic market did not pay a fair differential to offset the high costs of organic production.
The coffee is hand-picked when the cherries are at a high degree of ripeness; defective beans are then separated by wet processing. The good cherries are placed in containers equipped with air valves so that only the gas produced by the anaerobic fermentation comes out. This process takes 72 hours. Then the cherries are slowly fried for 28 to 30 days on shaded African beds.
The result? A complex cup with red fruit flavor and white chocolate notes with a full tropical finish.
A delicate and fruity coffee of acidity, very balanced… To be discovered before it is all sold out!
Producer: Finca San Antonio
Process: Natural Anaerobic Fermentation
Surrounding vegetation: Banana trees, Plantains, Fruit trees and flowers
Varieties: Catimor, Caturra, Catuai and Marsellesa
Altitude: 1100 M
Notes: Red fruits with notes of white chocolate, full tropical finish
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