Beansmiths Nicaragua Finca Koa, 250g

Kleymer Jose Ortez Agurcia owns the Koa farm and works with his father, Jose Angel Ortez, who is the main farm manager. The Ortez family grows the Caturra, maracaturra, Catuaí Amarillo and villalobo varieties and uses different processes to process the grains: washed, honey and natural. The farm has been in existence since 2001 and Kleymer bought it in 2016, the family has worked hard to be able to grow a choice coffee. In 2020, much of the farm was ranked 13th in the Cup Of Excellence. This lot is washed Caturra. Once the cherries are harvested, the beans are stripped of the pulp on the farm and taken with the parchment still on to Cafetos de Segovia where they are washed and cleaned of parchment. Cafetos de Segovia is a drying mill located in Ocotal and surrounded by coffee plantations, which makes it easier for producers to deliver the beans on the same day they harvest and process them. Drying usually starts on the terrace, in the shade for 5-6 days and then in the sun. All terraces are covered with black netting so that the coffee is not laid directly on the floor. Drying in the shade is necessary because the sun hits hard at this lower altitude (less than 900 m above sea level). The beans are turned every 3-4 hours. Cafetos de Segovia submits lots to the national Cup of Excellence every year and always scores highly.

Black tea with peach appears in the cup immediately after drinking and then gently changes to a taste of macadamia nuts with a slight hint of caramel.

Country: Nicaragua

Farm / washing station: Koa

Recommended preparation.

Variety: Caturra

Processing method: Washed

Altitude: 1 300 -1 760 m

Area: Nueva Segovia

Acidity: Low acidity

Cupping score: 86

Flavor Profile: Earl Grey, peach, macadamia, caramel