Joe Van Gogh Nicaragua Las Brisas Honey

$18.50 $17.10

Flavor Notes: Plum, Apricot, Candied Pecan, Molasses, Syrupy Body

+ -

Flavor Notes: Plum, Apricot, Candied Pecan, Molasses, Syrupy Body

Origin: Cerro Apantel Natural Reserve, Matagalpa, Nicaragua 

Altitude: 1,100 - 1250 MASL

Varietals: Java

Process: Honey 

Certifications: None

Roast Level: Medium

Net wt: 12oz 

Finca Las Brisas is one of the neighboring farms to our long-time friends at the Selva Negra Estate. Owned by Katherine Force, Finca Las Brisas means "farm in the mists" as it is located high in the Cerro Apante Nature Reserve of Matagalpa. The coffee is grown under shade trees of banana, guava, orange, lemon, and many other varieties that are filled with different species of migratory birds.

Katherine and her late husband Hugh purchased the farm in 2005 after deciding to make a permanent move to Nicaragua. They restored the land back into small-scale coffee production, and eventually expanded into a 120-acre farm, with 20 acres dedicated to coffee production. The farm also supports a small dairy herd as a source of cheese and milk for the surrounding community.

Katherine, along with her full-time staff of 12, processes coffee in all 3 different methods: washed, pulp natural, and full natural. They take care in sorting their lots by variety and processing method that are each uniquely different in the cup. We chose to purchase this honey process microlot, because of its sweet, balanced, and fruity characteristics.

A honey process (also known as pulp natural) is where the skin of the coffee cherry is removed, and the pulp of the fruit is left to dry directly on the seed. This also happens to be one of Hugh's favorite processing methods because it develops fruity notes in the cup, and is much more efficient to process as compared to a natural method due to the great amount of rainfall they receive. 

We are extremely proud to be the only roaster in the world to have this coffee!

Click here to learn more about Hugh, Katherine, and the story behind Finca Las Brisas from our October 2017 blog post.