NICARAGUA - FINCA AURORA - ANAEROBIC WASHED

This Nicaraguan coffee comes from the Matagalpa area, known for being the land of great coffees. A particularly balanced and rounded specialty coffee, with a delicate and fresh flavor also thanks to the manufacturing process and the variety used. Citrus and floral aromas, marmalade and chamomile in the mouth sweet, very balanced and juicy, with a full body. A pleasant coffee suitable for accompanying the day from waking up to sunset.

Sensory description

 Technical description

Complete description

Process:

After a selective manual harvest, the ripe cherries are again selected in tanks by specific weight and de-pulped, after which they are closed in hermetic tanks where they ferment anaerobically for 60 hours, their temperature, pH and sugar level are constantly monitored to maintain an extraordinary quality. After fermentation, the coffee beans in parchment are rinsed in water and left to dry on raised beds that are moved continuously during the day and left to rest covered at night. It takes about 22 days for the drying process to bring the coffee to the correct humidity, perfectly and slowly. The coffee is subsequently selected and bagged at Beneficio Finca Aurora under the watchful eye of the farm team where it will rest for another 11 weeks.
This allows for full quality control throughout the process.

Finca Aurora is one of the first agricultural companies in Nicaragua with a fully integrated coffee production operation on site. The coffee is produced, washed and dried on the farm.
 

Cooperative/Farm:
The Ferrufino family established their coffee business in 1992 and acquired Finca Aurora in 2004. The whole family works together to produce great coffee using biodynamic methods that work in concert with the local ecosystem. The Venecia variety is known for its high quality potential, especially when planted at higher altitudes, as is the case with Finca Aurora which is between 1,200 and 1,400 meters above sea level. Since they acquired Finca Aurora, the whole family has worked together to produce great coffee. One of their core values is to inspire people through coffee. Over the years they have invested in providing workers with fair wages, safe living conditions, health services, food and education. They also work with smaller area producers to help them improve their agricultural practices.

Preserving nature is an absolute priority for the Ferrufinos, to do so they use a "biodynamic" model, this means that agriculture is done in harmony with the local ecosystem. They use only renewable energy and are diligently adopted to conserve water resources and natural habitats. The farmhouse is home to a variety of native trees, home to many bird and wildlife species. These trees also provide shade for the plantation and fertilize the soils with organic matter, which protects the land from erosion, drought and floods.

*Icatú was developed in Brazil by the Instituto Agronômico de Campinas (IAC) and has been extensively selected for its high yield and good disease resistance. It was developed by crossing Robusta and Yellow Bourbon and then crossing the offspring with Mundo Novo. The IAC released Icatú in 1993.

The cherries are selectively picked by hand and processed on the farm. Ripe red cherries are floated to remove unripe and damaged cherries, then pulped. The coffee is fermented anaerobically in sealed tanks for 60 hours. Employees carefully monitor the pH, temperature and brix level during fermentation.

After fermentation, the parchment is washed in clean water and spread out on raised beds to dry. The parchment is raked frequently to ensure uniform drying. The drying of the parchment takes about 22 days. Once dry, the parchment is bagged in Ecotact and rests in the on-site warehouse for 11 weeks.

Finca Aurora is one of the first agricultural companies in Nicaragua with a fully integrated coffee production operation on site. The coffee is produced, washed and dried on the farm. The coffee is ground, selected and packaged at Beneficio Finca Aurora under the watchful eye of the company team. This allows for complete quality control throughout the process.