Region – Central America
Origin – Nicaragua
Location at Origin – Jinotega – The highlands between mountain range Isabela and Lake El Dorado
Name of Farm – Santa Rita Coffee Estate
Grade – Strictly High Grown – European Prep
Processing Method – Natural fermentation process, washing with clean water on running channel, sun dried, resting for 60 days.
Certifications – Rainforest Alliance
Altitude – 1,100 – 1,350 meters above sea level
Plant Varietal – 90% Caturra, 10% Catuai, Maragogype, Java
Soil – Clay Loam
Total Area in Production – 152 hectares
Total Natural Area not in Production – Bio Reserve – 54 hectares
Cupping Notes – Medium Bodied, Mild Acidity, Clean Cup, Peach
Farm/farmer information – Coffee estate project was initiated in 1998 by two entrepreneurial women, 4th generation in the coffee business. The farm was deforested property product of war that has since been rehabilitated. Santa Rita is committed to developing a vision of sustainable community.
Nicaragua is a fairly new entry into the coffee export world, and they have made quite a splash already. Some experts say that their high grown coffee can give Kona a run for its money, but time will tell. Most Nicaraguan coffee is shade grown and the SHG (strictly high grown) grade is especially important, as the highest grown coffees of Nicaragua do not develop the high acidity that is associated with many Central American coffees. Matagalpa is Nicaragua’s 6th largest city and is known as the “Pearl of the North” and “Land of Eternal Spring” and has an average rainfall of 1,200 to 1,900 mm (47 to 75in).