Finca Las Marias, Nicaragua (Anaerobic Natural) Specialty Coffee

NICARAGUA
15,23 EUR
Cupping notes Candied Pineapple | Vanilla | Cumin | Medium Citric Acidity | Medium Body | High Sweetness

Origin Nicaragua
Region Municipality of Dipilto, Nueva Segovia
Farm Las Marias Estate
Fermentation Anaerobic Natural
Variety Caturra
Altitude 1265m
Cupping score 89 in Nota SCA
Crop year 2020
Roasting profile Omni Light (good for espresso | filter)
Resting period Filter 7 days | Espresso 14 days
Roasted by Bogdan Georgescu - World Coffee Roasting Vice-Champion and Romanian National Champ
Roasted on Probat P5

We know how important it is that you always have fresh coffee, that's why we roast 2 days a week: 
Tuesdays and Thursdays.
We will try to honor everyone's orders ASAP, but please keep in mind when placing the order that the delivery time may vary 1-2 days due to this.

In the bag, you will find coffee beans.
We can grind the coffee for you! All you need to do is to mention in the Observations Box, before completing your order, how exactly you need it: for espresso, filter, coffeepot, etc.
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Product Code: LasMarias Nicaragua bag 250 gr Do you need help? +40372901448
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  • Description
Dipilto is one of Nicaragua’s smallest municipalities, covering an area of 106 square kilometers. Ninety percent of its population of 5,000 live in rural areas. Dipilto is famous for its pine groves, for the warmth, religious fervor, and loyalty of its people, and for the high quality of its coffee.
Coffee cultivation is one of the strong traditions maintained by the population of Dipilto. The fertile soils with abundant organic materials and the high altitude above 1,200 meters provide an agreeable climate perfect for coffee growing. An average temperature of 20° centigrade and rainfall distributed throughout the year are appropriate for Dipilto’s traditional Arabica coffee varieties, where the caturra and bourbon varietals are predominant. Under shade trees and in harmony with nature, dedicated plantation management completes the ideal conditions necessary for the production of top-quality coffee.
This is a mountainous zone that hosts Nicaragua’s highest peaks. It is rich in landscape, biodiversity, religious life, and coffee-growing traditions. Most of the land in Dipilto belongs to the Dipilto – Jalapa Mountain Range Protected Area.

With fewer than 3,000 hectares of coffee plants, this small municipality is considered Nicaragua’s leading zone in terms of coffee quality. Because of its specific characteristics and natural attributes, over the past three years, Dipilto has produced 29 winning coffees in the Cup of Excellence, which were then sold in e-auctions at record prices well above the C market.

The coffee of Las Marías Estate is produced with the minimum environmental impact allowed by high-quality coffee production systems. In this way, they help to preserve the ecosystems of threatened tropical forests, ensuring environmental conservation as well as the social development and welfare of the families and communities of their workers.

The coffee cultivated at Las Marías Estate is characterized by its clean cup and intense floral aroma. Refined and delicate, it has a particularly sweet taste with traces of chocolate, over a creamy, consistent, balanced, and well-structured body. It has an agreeable medium-citrus acidity and a pleasant residual taste.

Fermentation Anaerobic
Anaerobic is a fermentation process, wherein the coffee is placed into fermentation tanks for several days with the pulp, and then placed onto drying beds with a thick layer for a total time of five weeks. This is an emergent process gaining rapid popularity due to the incredible and unique flavors it can produce from the process known as anaerobic fermentation.
Anaerobic is a process that farmers used to describe a sealed environment. Typically, the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing. This style of fermentation may extend the traditional timeframe of 12-36 hours by hours or even days in some cases up to 120-hour fermentation in sealed tanks. The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air and is thought to substantially alter the end flavor profile.

Variety Caturra
Caturra is a natural mutation of the Bourbon variety belonging to Bourbon-Typica genetic group. 
Caturra was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. It has a single-gene mutation that causes the plant to grow smaller (called dwarfism). Its name derives from the Guarani word meaning "small." It is also called "Nanico." After Caturra’s discovery, selections were made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil, starting in 1937. Breeders were interested in Caturra’s small size, which allows plants to be placed closer together, and its closely spaced secondary branches, which enable it to produce more fruit in the same space.

It was introduced in Guatemala in the 1940s, but widespread commercial adoption didn’t happen for another three decades. From Guatemala, it was introduced to Costa Rica, Honduras, and Panama. Today, it is one of the most economically important coffees in Central America, to the extent that it is often used as a “benchmark” against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country’s production until a government-sponsored program beginning in 2008 incentivized the renovation of over three billion coffee trees with the leaf-rust resistant Castillo variety (which has Caturra parentage).

Customer Support Coffee Shop Open from MON - FRI 08h00 - 17h00

+40372901448 orders@mabo.coffee
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