Nicaragua Santa Maria Single Origin

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Funky
  20

Expect notes of; PLUM | BROWN SUGAR | CHERRY Origin Country: Nicaragua Region: Aranjuez, Matagalpa Farm: Santa Maria Altitude: 1400 – 1500 masl VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Red & Yellow CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. About this coffee; Santa Maria is a family-run coffee farm in northern Nicaragua, owned by Victor Robelo, a third-generation coffee producer whose family has been growing coffee since 1937. Since taking ownership, Victor has expanded the farm from 17 to just over 35 hectares, carefully restoring the land with a focus on quality rather than scale. The farm sits within La Reserva El Arenal, a protected forest area in the Matagalpa and Jinotega regions. Here, the coffee grows slowly under natural shade, surrounded by native trees – a setting that helps develop sweetness and complexity in the cup. Victor’s family history hasn’t been without challenges. During a time of conflict, they were forced from their land, but Victor later returned with a clear goal: to rebuild his father’s farms and produce exceptional coffee. In 2017, that commitment was recognised when Santa Maria won the Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums.. Victor credits this success to the people he works with – from pickers to processors – believing that great coffee is always a team effort. How it’s processed Only fully ripe, deep-purple cherries are picked at peak sweetness. After restingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. overnight, they’re carefully dried on raised beds under shade, where they’re turned by hand throughout the day to ensure even drying. This slow, gentle process takes around 40 days, helping to preserve the coffee’s natural sweetness and clarity. What to expect in the cup Expect a sweet, fruit-forward cup with plenty of clarity and a smooth finish. This is a coffee that works beautifully across filter and espresso, and one that’s easy to enjoy at home – whether you’re brewing your first V60 or dialing in your daily flat white.