Nicaragua | San Antonio - Whole Bean
Whole Bean Coffee
Process: Washed
Kiwi, Golden Raisin, Floral
San Antonio is an exceedingly tropical and floral coffee from Nicaragua, light bodied cup with notes of kiwi and golden raisin.
High in the Matagalpa region amidst the Isabelia Mountain Range sits Finca San Antonio. The Günkel Mairena family has been growing coffee for 46 years on Finca San Antonio with Maria FelÃcitas Mairena de Günkel currently running and managing the 143 hectares of coffee-producing land today. The farm executes excellent environmental standards, with most of the coffee being grown under shade within agroforestry systems. 45% of the farm is protected as El Arenal Nature Reserve, housing one of the few intact portions of the cloud forest in Nicaragua. In 2001, the farm was even declared a Private Wildlife Reserve.
During the harvest, the coffee is carefully handpicked and placed in plastic boxes to be transported to the wet mill, keeping the cherries safe and intact. At the wet mill located on the farm, the cherries are submerged in water tanksto remove floaters, or lower quality cherries. The coffee is then pulped to remove the external fruit and fermented in water for 12 hours. When fermentation is complete, the coffee is washed with clean water in channels to remove any remaining mucilage. This water is reused and goes into an oxidation lagoon to purify. The freshly cleaned coffee is moved to patios, where it is dispersed to dry in the open sun for 7 –10 days, depending on the weather. Once dried, the coffee is delivered to the Sajonia Estate dry mill to be hulled and prepared for export.
Whole Bean Coffee
Process: Washed
Kiwi, Golden Raisin, Floral
San Antonio is an exceedingly tropical and floral coffee from Nicaragua, light bodied cup with notes of kiwi and golden raisin.
High in the Matagalpa region amidst the Isabelia Mountain Range sits Finca San Antonio. The Günkel Mairena family has been growing coffee for 46 years on Finca San Antonio with Maria FelÃcitas Mairena de Günkel currently running and managing the 143 hectares of coffee-producing land today. The farm executes excellent environmental standards, with most of the coffee being grown under shade within agroforestry systems. 45% of the farm is protected as El Arenal Nature Reserve, housing one of the few intact portions of the cloud forest in Nicaragua. In 2001, the farm was even declared a Private Wildlife Reserve.
During the harvest, the coffee is carefully handpicked and placed in plastic boxes to be transported to the wet mill, keeping the cherries safe and intact. At the wet mill located on the farm, the cherries are submerged in water tanksto remove floaters, or lower quality cherries. The coffee is then pulped to remove the external fruit and fermented in water for 12 hours. When fermentation is complete, the coffee is washed with clean water in channels to remove any remaining mucilage. This water is reused and goes into an oxidation lagoon to purify. The freshly cleaned coffee is moved to patios, where it is dispersed to dry in the open sun for 7 –10 days, depending on the weather. Once dried, the coffee is delivered to the Sajonia Estate dry mill to be hulled and prepared for export.
Whole Bean Coffee
Process: Washed
Kiwi, Golden Raisin, Floral
San Antonio is an exceedingly tropical and floral coffee from Nicaragua, light bodied cup with notes of kiwi and golden raisin.
High in the Matagalpa region amidst the Isabelia Mountain Range sits Finca San Antonio. The Günkel Mairena family has been growing coffee for 46 years on Finca San Antonio with Maria FelÃcitas Mairena de Günkel currently running and managing the 143 hectares of coffee-producing land today. The farm executes excellent environmental standards, with most of the coffee being grown under shade within agroforestry systems. 45% of the farm is protected as El Arenal Nature Reserve, housing one of the few intact portions of the cloud forest in Nicaragua. In 2001, the farm was even declared a Private Wildlife Reserve.
During the harvest, the coffee is carefully handpicked and placed in plastic boxes to be transported to the wet mill, keeping the cherries safe and intact. At the wet mill located on the farm, the cherries are submerged in water tanksto remove floaters, or lower quality cherries. The coffee is then pulped to remove the external fruit and fermented in water for 12 hours. When fermentation is complete, the coffee is washed with clean water in channels to remove any remaining mucilage. This water is reused and goes into an oxidation lagoon to purify. The freshly cleaned coffee is moved to patios, where it is dispersed to dry in the open sun for 7 –10 days, depending on the weather. Once dried, the coffee is delivered to the Sajonia Estate dry mill to be hulled and prepared for export.
