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Regular price €18,00

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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
GCB Score: 87.00 out of 100 points
Sensory profile: Balanced and round
Aroma: Orange blossom, citrus
Taste&Body: Medium acidity, very sweet and perfectly balanced, full body and silky
Note: Orange marmalade, chamomile
 Technical description
Package weight 250g
Area Matagalpa
Cooperative/Farm Finca Aurora
Microlot Aurora Eferrufino
Altitude 1200-1400m
Variety Icatu
Process Washed, anaerobic fermentation 60 hours
Moisture 10,8%
Density 720g/l
Complete description


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.

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.

How to choose:


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We roast in two different ways, dividing into two main groups, based on the type of extraction:

  • Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked acidity and many aromas.
  • Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a touch of bitterness.
come scegliere il miglior caffè in base alla tostatura


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There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.

With us you can choose to buy ground coffee for Moka or Filter.

We have tried to summarize them as follows:

  • Ibrik/Cezve:
  • Espresso:
  • Moka:
  • V60 Filter:
  • Chemex:
  • French Press/Infuser:
Le diverse macinature per i migliori specialty coffee

How to:


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Espresso requires some precision rules:

  • Quality coffee
  • Roasting within 30 days
  • Fine Grind
  • Water temperature around 90-92°
  • A single serving of 8-9g (double of 15-17g)
  • Extraction time approximately 25 seconds

The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable

Macchina espresso specialty coffee


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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Roasting within 30 days
  • Medium-fine grinding
  • Fill the boiler with water without going over the valve
  • Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
  • Put on medium heat
  • Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
  • Mix before serve

The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.

Moka specialty coffee


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Filter or Chemex coffee requires precision in timing and in weights, some advice:

  • Quality coffee
  • Roasting within 20 days
  • Medium grind (medium coarse for Chemex)
  • Filtered or bottle
  • Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
  • About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
  • Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
  • Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light toast is generally recommended for filter systems

Caffè filtro e chemex specialty coffee


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The Aeropress requires some precision rules:

  • Quality coffee
  • Roast within 20 days
  • Medium grind (or as preferred)
  • Use filtered or bottled water
  • Water temperature approximately 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion for 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but constantly until extraction is complete
  • Total contact/infusion time of 2-3 minutes
Aeropress best specialty coffee


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There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us

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