San Juan del Río Coco

€8,00

Taxes included.

Description
History

Nicaragua

Region: Madriz / San Juan de Rio Coco

Process: Washed

Varietal: Caturra, Catimor and Catuai

Altitude: 1,100 - 1,300 MASL

Tasting notes: chocolate, caramel, nuts, and fruity notes.

Processing: Ripe cherry selection (Optimal). Manual siphoning to remove dry beans, husks, and foreign matter. Pulping is done without water. Fermentation takes place for 21 to 36 hours, depending on ambient temperature. It is washed and then hand-selected into crates and subsequently sent to the collection center. The cooperative consolidates daily deliveries and sends the coffee for dry milling. Sun drying process on Saran. Drying time: Between 10 and 14 days.

Fragancia/Aroma

Sabor

Sabor Residual

Acidez

Cuerpo

Balance

Puntuaje catador

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