It has been far too long since we last featured a Nicaraguan on our offer list. A bit of digging, and it looks like over 5 years! This sadly can sometimes happen with a change of suppliers, and lack of a continued supply chain, and when a relationship breaks down it can take a while to build one again. Here we are, working with our friends at DRWakefield, and stepping back in with this fantastic naturally processed lot. The profile is juicy and big with a lovely tangy red berry note upfront. The cup is filled with creamy, sweet and rich nuts, think frangipane. Combine this with a jammy fig note, which also naturally has floral and nutty undertones to it, and well, you get the idea of this delicious lot.
SANTA MARIA
Santa Maria has grown under the ownership of Victor Robelo to just over 35ha from the 17ha it was in 2017. Forming part of Grupo Las Nubes, it is one of seven farms in the Matagalpa and Jinotega region. It lies within La Reserva El Arenal so coffee here grows in the shade of the forest, and has been part of the family since 2011. Victor himself is the third generation of his family owning farms in coffee since 1937.
Ownership in the family went through hard times with the conflict when they were forced off the land, but he has since come back to purchase and restore the farms his father owned with a purpose to have a high performance and high-quality coffee. Speaking to ACE when he won the Cup Of Excellence back in 2017 he attributed the ongoing success to the team he works with.
“There is no secret, simply doing things together, as a team, both the technical part, responsible for farms, cutters and the whole team, is a set of people involved in the process. Apart from a good collection and a good wash, good drying work and dry beneficio, a total follow-up from the seed to the cup I think is the success of getting a good coffee. But I come back and I repeat the success is in the team.” - Victor Robelo
We couldn't agree more with Victoer, and invite you to sit back and consider all the steps taken to get this brew into your hands. Enjoy the sips!
PROCESSING
This coffee is designed to target sweetness. Only the purple cherries are picked, with a high Brix level of between 26-28. They rest overnight on the farm before being transported to the dry mill the next morning in boxes to protect from damage.
Once there, they are spread out in very thin layers on raised beds under an initial double layer of shade netting on the beds. There is a further high level shade net to protect from the sun.
A team of 10 manage the beds, raking every 45 minutes to ensure no mould develops. As the coffee dries, the layers increase in depth and the double netting is removed. Drying takes 40 days, after which the cherries are milled, graded and sorted.
(In partnership with DRWakefield)
