From a private natural wildlife reserve in Nicaragua, this Rainforest Alliance-certified coffee from Finca San Antonio is quite something.
The coffee is picked by hand when the cherries have a high degree of ripeness; then, defective grains are separated in the wet process. The good cherries are placed in containers equipped with air valves so that only the gas produced by anaerobic fermentation comes out. This process will last 72 hours. Then the cherries are fried slowly for 28-30 days in shaded African beds.
The result? A complex cup with red fruit flavour and notes of white chocolate with a full tropical finish.
This a natural anaerobic coffee, which means that the coffee cherries are fermented without oxygen for 72 hours, giving it a unique and fruity flavour that will impress any coffee lover!
The reserve's biodiverse ecosystem and organic farming practices also contribute to the coffee's quality and sustainability. If you're a coffee roaster, you should check out this coffee; you can offer your customers a unique and socially responsible coffee that's simply delicious.
The San Antonio farm was declared a Private Wildlife Reserve in 2001 and is part of the Central American Biological Corridor by the management of its owners to contribute to the preservation of natural resources.
Farms that are private wildlife reserves are managed with standards of good agricultural and environmental practices.
The Günkel Mairena family has grown coffee on the San Antonio estate since 1976.
With outstanding care for the environment, this family now has its private wildlife reserve that benefits the coffee they produce and the community that lives there.
This Finca is a case study for high-quality coffees that are produced using sustainable practices.