Ona – Nicaragua Finca San Miguel, Honey Filter 200G
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This Honey process from Nicaragua is very classically styled coffee, the lifted and crisp acidity opens with a clean and refreshing apple and citrus note that moves to the candied almond mid-palate and a green sencha tea-like finish.
Green apple, Lime, Sencha tea & Almond praline
As an agro-engineer, Doña Johana treats her sandy-loam soil with modern methods and practices and remains current in the evolving practices in agriculture. More recently, Doña Johana and Mario have started experimenting with Anaerobic fermentation processes, exploring new possibilities of the coffee cherries that grow upon this beautiful mountainside. The coffee is first floated before the pulping process to separate low-density cherries for this lot. Cherries are pulped but only the skin layer is removed in the process to maintain as much mucilage as possible and laid directly on raised beds to allow the Honey fermentation to take place. Drying takes typically 14-18 days when the moisture content reaches 10-12% humidity.
Mario Jose Ortez
San Fernando, Nueva Segovia
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