Description
The Perfect Gift
Tasting Notes: Passionfruit, Cocoa, Raisin
Roast Degree: Medium
Process: Anerobic Natural/Washed
Producer: Maria Felicitas Mairena, Luis Anastasio, Navarro Ceciliano
Varietal: Red Catuai
Elevation: 1100-1700masl
The perfect fathers day gift! Expect notes of passionfruit, cocoa & raisin, with a syrupy body and clean finish. This blend is 50% of our single Nicaragua La Verona & 50% Costa Rica Guanacaste.
La Verona: Known as the land of lakes and volcanoes within Central America, Nicaragua is a pocket for high quality coffee thanks to its rich soils and various microclimates.
Today, coffee production supports the livelihoods of nearly 45,000 families in Nicaragua, representing 8% of the country’s exports. A significant portion of coffee production, nearly 95%, is grown under a shade of native and exotic tree species. This means that Nicaraguan coffee grows in harmony with the surrounding ecosystems and helps promote biodiversity and soil health.
Maria Felicitas Mairena and her family have been growing coffee on Finca La Verona since the 1920s deep within the El Arenal Natural Reserve situated in Matagalpa. However, in 1983, the farm was expropriated by the Sandinista Regime until President Violeta Chamorro returned the land back to her family in 1996. Nearly 35% of the farm’s lands are protected as natural forests within the Reserve characterized by foggy mountains and water springs providing water to the local community.
The lush forests are also home to a plethora of other fauna including black panthers, jaguars, deer, boars, coatis, guatuzas, and birds such as the three-wattled bellbird and quetzal.
Guanacaste: This coffee from Costa Rica takes its name from their national tree, the Guanacaste. Guanacaste is produced by smallholder producers and mill owners and reflects the unique conditions of Tarrazu as well as the collective efforts of farmers who grow coffee there. coffee is a family affair in Tarrazu, with everyone working to help pick and sort coffee during the harvest seasons and maintain the land during the year. As well as coffee, producers also grow bananas, avocado and citrus.
This years harvest was produced by Luis Anastasio Castro of the Juanachute Micromill and the Navarro Ceciliano Family of the Coffee Nace S.A Micromill.
HOW TO BREW
Espresso
Dose: 18g
Yield: 43g
Time: 26-28 seconds
Cafetiere
Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.
Pour Over
Coffee: 18g
Water: 260g
Time: 3 – 3:30 minutes
Put your coffee in your brewer of choice – Pour over 40g of water for a bloom – Wait 30-45 seconds – Over 1 minute pour 220g of water – Wait for the water to drip through – Enjoy!
