Nicaragua Jinotega Fincas La Escondida Natural Red Pacamara

Nicaragua Jinotega Fincas La Escondida Natural Red Pacamara

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Description
Production Area / Jinotega
Producer / Fincas La Escondida
Elevation / 1,230M
Variety / Red Pacamara
Level/ SHB
Process / Natural Process
Roasting Level / Light Medium Roast
Cupping Notes
/ Orange JuiceMangoGrapefruit

Estate profile /
About the Don Esteban :

At Don Esteban, terraces are not made of concrete.
Instead, we spread a thick layer of parchment (about 3 inches) on the ground and cover it with a black polymer mesh,
There are many small holes on it. This creates airflow between the ground and the beans in the shell and makes them drier.
Also, concrete retains so much heat that it can get very hot in the Nicaraguan summer and easily turn into boiled husk beans.
And the black net still retains a certain amount of heat, so it will not overheat.

About the process:

When the coffee berries are at their optimum ripeness, we pick them by hand and put them in the water tank to remove the immature berries floating on the water surface.
Afterwards the berries are carefully transported to the dry processing plant DonEsteban for drying.
Due to the nature of the Don Esteban treatment plant, for the first 4 days we dried the berries on the terrace in 100% sun,
Prevents mold growth and over-fermentation. Turn over 3 to 4 times a day. Finally, it is transferred to the greenhouse, where it is exposed to 75% sunlight on raised beds for 26 days to complete the slow drying.
This amount of shade, combined with the ventilation of the dampers that open on the sides of the greenhouse, keeps the temperature in the greenhouse below 32C at all times.
So the total drying time is 30 days until the humidity reaches 11% or below.

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