ORIGIN: Dipilto, Nueva Segovia, Nicaragua
ROAST LEVEL: Medium
TASTING NOTES: Vanilla wafer cookie, raisin, and some dark sugars that lead into a sweet finish and mild acidic impression.
BACKGROUND: Ojo de Agua is a farm managed by the folks at Cafetalera Buenos Aires. Each farm they have is a sight to behold. All of their farms are planted beneath a dense forest canopy, the coffee plants obviously well-managed, and there's a clear segregation of the different cultivars they grow (Caturra, Java, and Maracaturra mostly), making the harvesting of lot separations quite easy for farm workers. This lot is all Caturra, a mutation of Bourbon that occurred in Brazil in the mid '30s, but was planted in South and Central America mostly in the 1950s. Ojo de Agua sits at roughly 1500 meters above sea level, which is moderately high altitude for Nicaragua. The shade canopy really helps to slow the rate of cherry maturation too, increasing seed density, and ultimately, leading to a higher probability of sweetness and acidity in the cup.
PROCESSING: Mechanically Washed
DRYING METHOD: Patio Sun-Dried
ELEVATION: 1500 MASL
**Photo credits: Sweet Maria's**
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