COFFEE OF THE MONTH

NICARAGUA SANTA MARIA DE LOURDES HONEY

December 2016

Syrupy bodied with fig and orange acidity, caramel sweetness and a smooth, milk chocolate aftertaste.

FACT FILE

ORIGIN

Santa Maria de Lourdes
San Fernando, Nueva Segovia

ALTITUDE

1350-1550 MASL

VARIETAL

Caturra, Catuai, Javanica

PREPERATION

Honey processed and patio dried

ROAST COLOUR

Medium

Q GRADE SCORE

85.75

COFFEE PAIRINGS

EspressoCafetiereAeropressPourover

What’s Included?

250G OF OUR
FINEST SPECIALTY COFFEE

WHOLEBEAN OR GROUND
TO YOUR PREFERENCE

TASTING NOTES FROM
A QUALIFIED Q GRADER

FREE FIRST CLASS
SHIPPING INCLUDED

A spotlight on origin

Key growing regions in Nicaragua include the mountainous regions of Matagalpa and Jinotega though it is Nueva Segovia that is heralded as Nicaragua’s premier growing region, particularly the Cordillera de Dipilto – Jalapa – a mountainous region which runs along the Honduran border. Time after time it is this region which produces Cup of Excellence winning lots, for the farms here are blessed with high altitude and excellent climatic conditions. The close proximity of the mills also proves to be highly advantageous in terms of quality protection.

San Fernando, Nueva Segovia

The municipality of San Fernando is located around 24 kilometres from the region’s capital ‘Ocotal’ and of the 10,000 residents, the vast majority are coffee farmers. This beautiful area is home to Santa Maria de Lourdes. Situated in the Nueva Segovia region at altitudes ranging from 1350 to 1550 metres above sea level, Santa Maria de Lourdes embodies a diverse range of luscious vegetation and wildlife brought about by high levels of annual rainfall.

Honey processing

This Nicaraguan coffee is unique in that it has been honey processed, or ‘semi-washed’ as many call it. In this processing method, the cherry is removed (pulped) but the mucilage remains, clinging to the outside of the parchment. It is sun-dried with this thin jacket still on. Drying is a time consuming and delicate process requiring much attention to detail in order for the beans to evenly dry out. When drying, the mucilage layer soaks into the core of the bean, changing the final flavour profile, giving the bean it’s honey like sweetness and well-rounded acidity

Recommended Brew Methods

BREW METHOD
RECOMMENDATIONS:

-Espresso
-Cafetiere
-Aeropress
-Pourover

Q GRADE SCORE

This coffee has been scored 85.75 on
the Q grade scale by our in-house Q
grader.
This score signifies a EXCELLENT
speciality coffee as per the SCAA
(Speciality Coffee Association of
America) Cupping Protocols.

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