Caffelab NICARAGUA Karolina

Finca Samaria is owned by the Peralta family, whose history of coffee cultivation dates back to the early 20th century. It is a beautiful farm located in the New Segovia region within walking distance of the border with Honduras.

The varieties grown in the shade of tall trees within the micro-lots of this farm are mainly Caturra and Catuai. The farm has 45 hectares of coffee and 85 hectares of forest, located at an altitude ranging from 1320 to 1450 meters above sea level.

This coffee is processed with a natural method with anaerobic fermentation. In fact, the drupes, after being harvested with selective picking, are fermented in airtight containers for 24 hours. During this anaerobic fermentation period, a complex and fine aromatic profile develops. At the end of fermentation, the drupes are dried on raised beds for 28 days, rotating the drupes 3/4 times a day and covering them overnight to protect them from excessive humidity.

In the cup this coffee has sweet fruity aromatic notes reminiscent of strawberries and cherry jam. Well-balanced acidity and good body leave room for a milk chocolate aftertaste. This batch received a score of 86.75 according to the SCA cupping protocol.