FLAVOR NOTES: Milk Chocolate, Plum, Limes
ORIGIN: Cerro Apantel Natural Reserve, Matagalpa, Nicaragua
ALTITUDE: 1200-1600 masl
VARIETIES/CULTIVARS: Red Catuai, Caturra
ROAST LEVEL: Light-Medium
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 for cheese and milk for the surrounding community.
Katherine, along with her full-time staff of 12, process coffee in all 3 different methods: washed, pulp natural, and full natural. They take the 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.
August 2018: We are deeply saddened to learn of the loss of a great coffee friend, Hugh Force, this past week. As we release his coffee this season, it is his memory and passion for community and service we want to pay tribute. Hugh, we're raising our coffee cups to you.
Net wt: 12oz