Nicaragua Finca Aurora

SINGLE ORIGIN

FINCA AURORA · JAVA ENANO

TASTING NOTES: Apricot, Honey, Jasmine
PRODUCERS: Dr. Enrique Ferrufino & the Ferrufino Family
FARM/COOP/STATION: Finca Aurora
ORIGIN: Matagalpa, Nicaragua
VARIETY: Java Enano
PROCESS: Kombucha Fermented Washed
ALTITUDE: 1,200–1,400 MASL
CERTIFICATION: Rainforest Alliance

A Family Rooted in Coffee

Nestled in the mountains of Matagalpa, Finca Aurora has been in the hands of the Ferrufino family since 2004. The farm brings together generations of knowledge, a commitment to quality and a willingness to explore new approaches to coffee production.

For the Ferrufino family, growing exceptional coffee goes hand in hand with caring for the people and environment that make it possible. Their work extends beyond the farm, supporting local producers and investing in the wellbeing of their community.

Nature & Cultivation

Finca Aurora sits among native forests, where shade trees protect the coffee plants, enrich the soil and provide a natural habitat for wildlife.

The farm is Rainforest Alliance certified, reflecting its commitment to biodiversity, water conservation and responsible agricultural practices.

This particular lot is grown from Java Enano, a smaller, more resilient mutation of the Java variety, valued for its cup quality and distinctive characteristics.

An Unconventional Washed Coffee

At Finca Aurora, the traditional washed process is given an interesting twist through the use of kombucha fermentation.

Once the coffee cherries are picked, sorted and pulped, the beans are fermented in tanks containing black tea kombucha and a SCOBY, a living culture of bacteria and yeast.

During fermentation, these microorganisms consume sugars and produce acids and flavour compounds that influence the coffee's final character. The process is carefully monitored to maintain consistency and quality.

The coffee is then washed with clean water, dried on raised beds for 22 days and rested for 11 weeks before milling.

This innovative approach brings together traditional washed processing and experimental fermentation, creating the potential for a distinctive and expressive cup while maintaining the clarity associated with washed coffees.