Nicaragua Santa Maria
The distinctive flavour and aroma of naturally processed beans is complemented by chocolate and almond with a great blend of fruits.
Farm: Santa Maria
Producer: Victor Robelo
Varieties: Caturra and Catuai
Grade: Strictly High Grown (SHG)
Altitude: 1,380 – 1,500 meters above sea level
Tasting notes: soft orange and tropical melon notes. Medium-high stonefruit acidity. Smooth body moves to a sticky almond and chocolate finish.
Santa Maria is one of seven estates that reach across Jinotega and Matagalpa and are owned by Victor Robelo as part of the Las Nubes group. Originally purchased in the late nineties, the farms were planted with his father's favourite varietals; Yellow Catuai and Caturra. The Santa Maria farm itself produces mainly Caturra, and under the managerial eye of Jimmy Mierisch is focused on producing high-quality lots with new processing methods.
The coffee is picked and processed at the farm's own wet mill, before being taken as wet parchment or cherry (depending on if it is a washed or natural coffee) to the dry mill facility in Matagalpa, where the drying beds are stacked three or four layers high to control temperature and humidity. Owning the supply chain ensures the family can control all the variables, producing consistent beans.