Finca San Jose

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Finca San Jose

from 14.75

TASTING NOTES:

mulled wine, granny smith apple, snickerdoodle

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Finca San Jose de Las Nubes is a small coffee farm nestled in the cloud forest within the coffee producing regions of Matagalpa and Jinotega, Nicaragua. The farm is situated 1,200 meters above sea level, where the microclimate is ideal for growing specialty coffee. The farm produces Arabica coffee varieties Caturra and Catuai, grown under shade trees. At this altitude and under the shade cover, coffee cherries are allowed to ripen slowly, developing a distinct fragrance, aroma, body, and acidity. Handling during harvest and processing, as well as quality control, produce a flavorful and unique cup of coffee.

More about the natural processing method at Finca San Jose de Las Nubes

In order to produce their natural coffees, which they do in only very limited quantities, Finca San Jose chooses the best-trained staff to collect the ripest cherries without causing any damage during the picking or drying process. The cherries are selected from sectors in the farm where there are plants in their 2nd - 4th year of being harvested, as those fruits have the ideal Brix reading they are looking for (20-22).

Once the cherries have been picked, they are placed in a tank of water where the floaters, or under-ripe cherries, rise to the surface of the water and are selected out by hand along with any other debris. The best remaining cherries are then placed into sacks for transportation to the drying area. This process is usually done in the early morning hours to ensure that the cherries are not exposed to temperature extremes.

The drying process starts when the cherries are spread out on raised plastic tarps at a depth of no more than 1 - 1.5 inches. To ensure the cherries dry evenly, they are raked 6 - 10 times per 18 - 22 hour period. During this time, any remaining debris or underripe cherries continue to be selected out by hand. At night the cherries remain on the tarps, but they are covered to avoid a significant drop in temperature. While the coffee is drying its humidity is being measured, and once the humidity meter reads 10.8 - 11.25%, the coffee is ready to be cupped to see how the flavors are developing.=

When the cherries are finished drying and have reached the ideal humidity percentage, they are packed into plastic sacks and stored for 30-45 days, a process called 'resting' that helps further develop and stabilize the final cup profile. Only when the coffee is ready for export is it finally milled, removing the cherry so that it can be packed into Grain Pro and burlap sacks for export. Before the coffee is milled, it is cupped to ensure that the coffee meets quality expectations and does not need to rest for more days or be resorted. After milling, the coffee is bagged and sealed in 72 hours or less to ensure the preservation of flavor and aroma.

QUICK FACTS

Country/Region: Nicaragua / Matagalpa & Jinotega

Farmer: Bayardo & Alvaro Reyes

Cultivar: Caturra and Catuai

Altidue:  1200m

Processing: Natural