Elevation: 1200 - 1400 MASL
Varietal: Catuai Rojo
Processing: Anaerobic Natural
Roast Level: Medium Light
Tasting Note: Tamarind, Cherry, Candy sweetness
About The Coffee
These Nicaraguan coffee beans are grown in the San Antonio Farm, a region of Matagalpa. 45% of the San Antonio farm area is a forest reserve area located in the El Arenal Nature Reserve, which is on of the few nebliselva forest reserve areas in Nicaragua.
The farm's coffee is produced under shade with agroforestry systems and with good agricultural practices under the certifications standards of Rainforest Alliance and C.A.F.E. Practices.
The farm owners contributed so much to the preservation of natural resources that the farm was actually declared as a Private Wildlife Reserve in 2001. It is part of the Central American Biological Corridor. Originally San Antonio was the largest farm with organic production in Nicaragua from 2001 to 2009, but it has unfortunately stopped. The organic market did not pay a fair differential to compensate for the high costs involved in organic production.
Method : Filter V60 Handbrew method
Dose : 18g
Yield : Blooming 50g for 30 seconds, total yield 280g
Time : 2 minutes 30 seconds (adjust grind size accordingly)
Water Temperature : 93 degrees