Avenue Coffee - Finca La Samaria (Nicaragua)

Tasting of white grape, candied apple & grapefruit.

This is a very special coffee indeed. Here at Avenue we have managed to secure a ‘world exclusive’ on this nano-lot from Finca La Samaria.

At the end of the Nicarguan coffee harvest this year, the owners of La Samaria – the Peraltas decided to take this coffee and process smaller batches of it in three different ways.

The processing method of the batch here is red honey processing. Honey processing is very popular in Central American countries. The mucilage of the coffee cherry is sticky and slimy, so it is sometimes called ‘honey’. During the honey process, coffee is dried with some or all of the mucilage remaining on the parchment encasing the seed. Coffee cherries are picked, sorted, depulped, and then moved to drying patios or beds for various periods of time. Because there is a little bit of fermentation happening in the short amount of time it takes for the mucilage to dry, coffees processed in this way feature a little more acidity than Pulped Natural coffees, but significantly less acidity than Washed or Natural/Dried-in-the-Fruit coffees.