DONA MARIA FINCA LA CIRUELA Variety: MaracaturraRegion: Dipilto, Nicaragua Producer/Farm: Doña Maria, Finca La Ciruela & Brida Azul Claudia Lovo & Tim WillemsAltitude: 1300 masl Processing: Harvesting: Every coffee cherry is carefully handpicked to ensure only the ripest cherries are selected, preserving the quality and flavor potential of the lot. Sorting: After harvesting, the cherries undergo an extensive selection process at the wet mill. Here, defective or unripe cherries are removed to maintain consistency and enhance the final cup profile. Bridazul: Once sorted, the coffee is floated to separate lower-density beans. The selected cherries are then delivered to Bridazul, where the fermentation process is meticulously managed to create a distinct and flavorful experience. Fermentation: The whole cherries are placed in oxygen-deprived containers inside a temperature-controlled environment. This lot undergoes six days of fermentation under carefully monitored conditions, intensifying the coffee’s fruity flavors and adding complexity to the profile. Drying: After fermentation, the cherries are dried on shaded African beds, ensuring slow, even drying. The cherries are stacked only a few layers deep to retain their fruit intensity while developing a refined tactile experience in the cup. Flavors: crisp acidity, gooseberry, elegant, grapejuice, delicate, cane sugar, blackcurrant associations. Some tropical hints of guabana and lychee.
