Nicaragua El Bosque Benedicion (200g)
High-toned, crisply sweet-tart. Green apple, banana, vanilla, lemon, honey syrup in aroma and cup. Sweetly tart structure with pert acidity. Satiny smooth mouthfeel. The cocoa-toned finish is supported by notes of crisp apple, caramel and a hint of black tea.
Farm: El Bosque
La Bendicion farm is located in the Dipilto Jalapa mountain range at the north east of Nueva Segovia. It’s charactized by an altitude of 1300m in a microclimate of cloud forest with temperatures averaging 18 degrees C in the months of December to March and 22 C from April to October.
The farm actually has a total of 252 acres of which 105 acres are planted with coffee and 147 are pine and latifolial forest.
The type of soil we find in the farm is sandy and loose, with abundant humus. We find a rich biodiversity in the flora and abundantly predominating species of lati foliadas, as well as some conifers with excellent conditions for the production of coffee with precipitations of 1400 to 1600 mm annual.
In this farm, every year an arduous and careful work is carried out in the production process, which starts from the preparation of the nurseries to the export of the coffee.In this farm are cultivated 8 types of varieties and is divided into lots to facilitate the activities of the farm and the traceability of operations: Caturra, Red Catuai Hibridos, Villa sarchi, Pacamara, Maracaturra, H-3,Marselleza, Java.
Fest coffee Mission is a Company that provides only direct trade green coffee from farms in Central and South America. They represent more than 200 farms from Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica, Colombia and Ethiopia. They pay considerable attention to the natural way of coffee processing, as well as to the experimental aerobic and anaerobic types of fermentation. Collaboration with them started in 2018.
About El Bosque
PRODUCER:Luis Alberto Balladares
ARRIVED IN:60kg Grain Pro
FLAVOR:Honey, Chocolate, Lemon
BODY:Creamy & Heavy
FINISH:Caramel & Black Tea
Process flow in the wet mill:
Once the fruit is collected in the plantations it’s given the following steps in the wet mill where specialized machinery is used (siphon wash coffee separator, elevators, de-pulper, de-mucilage, washer, fermentation pilas) according the following process:
This step consists in mediating the quantity of coffee collected by each worker in the work day. The volume of coffee is measured in cans (wood box, 25.4x2.54x31.75)
Once measured the coffee is deposited in a hopper where the beginning of the depulping process happens. After the hopper, the coffee passes a classification with a crib where the coffee is classified by quality, ripeness, and firmness, in order to realize separation of the coffee by quality to be depulped separately. Classified in grape, the coffee passes an elevator and later a de-pulper that separates the grain in parchment from the palp. The coffee in parchment then passes a strainer where it is transported to be stored in a ceramic pila and the pulp is conducted toward a separate site where it will collected to be transported to a decomposition site.
Fermentation process: Once the coffee has been depulped and deposited in the fermentation pilas it passes a period of 8-14 hours fermenting as according to climactic conditions. Coffee wash: After 8-14 hours when the coffee is at the optimal point it the wash is carried out. Here we use water to be able to take off the mucilage from the grain and we can obtain a grain in parchment that’s very clean and classified according to quality
7.Drying in boxes and or sending to the dry mill: Once washed the coffee is dried in boxes until it’s aired out or it is sent wet in sacks to the wet will, located in the city of Ocotal 17km away.