NICARAGUA MARSELLESA NATURAL

TRACEABILITY:

FLAVOUR NOTES:

PLUM
CITRUS
CHOCOLATE

SCA Score: >86.5

GEOGRAPHIC LOCATION

Country: Nicaragua
Region: Matagalpa
Farm: Buena Esperanza, Rajuanse Estates
Altitude: 1100-1200 m.a.s.l

GROWING CHARACTERISTICS

Varietal: Marsellesa
Drying: Sun Dried
Processing: Natural Carbonic Maceration

FARM INFORMATION

Buena Esperanza Estate is the crown jewel of Rajuanse Estates. It is located in a privileged mountain valley in Matagalpa, Nicaragua. Originally it was part of a timber operation that was 2,818 Hectares in size and was owned by an American lumber operation dating back to the 1960’s. In early 1970s, it began its transformation into coffee farming but during the late 1970s and 80s political events in Nicaragua led to national instabilities in many sectors, including farming in general. Currently, there is still one of the original workers in Buena Esperanza, Don Manuel, that planted the first coffee plants in Buena Esperanza, and he is our historian. In November 2013, the farm was acquired by the Ortiz Stoessel family, a Nicaraguan Peruvian family venture. Buena Esperanza was in dire straits and it presented an opportunity to restructure the framework of the farm with modern day standards and practices. The farm is family owned and managed. When the RAJUANSE Family took control of Buena Esperanza, a master plan was created to bring back Buena Esperanza to its glory and use its privileged mountain valley to grow quality coffee. In the master plan, it called for renewal of all coffee plants, protection of its natural water springs, reforestation and protection of its natural forest, and uniting neighbouring communities in a common interest of sustainability. The farm is 846 Hectares and currently 405 Hectares have coffee planted. Our master plan is to balance land usage, half coffee and other half natural forest. We are combating local climate change and keeping local fauna. We have inventoried waters springs, creeks and rivers. Waterways are being protected from deforestation and water pollution.

NATURAL PROCESS

When coffees are processed as natural, cherries are selectively hand-picked and put on drying tables immediately after.