Nicaragua SHG Santa Maria Dark Roast
About this Coffee
Hints of rich maple syrup, red grape and nuts make this a delightful coffee bean from Nicaragua. This particular lot is made up of Caturra, Yellow Catuai and Red Catuai varieties.
The Santa Maria Estate
Santa Maria is one of seven estates that reach across Jinotega and Matagalpa and are owned by Victor Robelo as part of the Las Nubes group. Originally bought in the late nineties after the cessation of action by the Contras, the farms were planted with his fathers’ favourite varietals, Yellow Catuai and Caturra. The Santa Maria farm itself produces mainly Caturra, and under the managerial eye of Jimmy Mierisch is focused on producing high quality lots with new processing methods.
The coffee is picked and processed at the farms own wet mill, before being taken as wet parchment or cherry (depending on if it is a washed or natural coffee) to the dry mill facility in Matagalpa that Las Nubes bought in 2014. It is here that the drying beds are located, stacked three or four layers high to control temperature and humidity as required for the processing method. By owning their supply chain, they can tightly control the variables and therefore ensure that any experimentation is best positioned to be replicated.
Altitude: 1,380 - 1,500 masl
Varieties: Caturra, Yellow Catuai and Red Catuai
Most of Nicaragua's coffee is grown between 800 and 1,400 metres above sea level, placing it firmly in the Strictly High Grown (SHG) category. The higher altitudes mean better cup quality due to longer maturation times. Coffee contributes a massive amount to the economy of Nicaragua.
95% of coffee production is shade grown: cultivated underneath the leafy canopy provided by native and exotic trees. This type of shade-grown coffee cultivation promotes the country’s rich indigenous biodiversity, a fact particularly pertinent in Nicaragua, where deforestation has been an issue in recent years, leading to soil erosion and water contamination in some areas. Government restrictions on deforestation have meant that producers are unable to remove indigenous forests to plant crops; consequently farmers must plant coffee around native vegetation, which provides shade and improves soil quality.
The majority of coffee grown in Nicaragua is organic, though not regularly as part of a certified organic program. Often farmers choose to grow organically through economic necessity, when faced with a choice between fertilising their crops or using the money to feed their families
Available in 200g or 450g resealable bags.