Coffee of the Month - December 2024 Nicaragua, Santa Maria Honey

Santa Maria is one of seven estates across Jinotega and Matagalpa owned by Victor Robelo as part of the Las Nubes group. The Santa Maria farm is run by Jimmy Mierisch and is focused on producing higher quality lots with new processing methods. It lies within La Reserva El Arenal so the coffee here grows in the shade of the forest. The honey process gets its name from its sticky, honey like feel the bean has before they are dried. Once a coffee bean is separated from its cherry, it is left covered in a mucilage layer that when dried will continue to reabsorb from the air and become sticky. The coffee is picked and processed at the farms own wet mill before being taken as wet parchment or cherry to the dry mill facility in Matagalpa where the drying beds are located, these are stacked three to four layers high to control temperature and humidity.

Growing Altitude: 1380-1500 masl

Milling process: Honey

Aroma: Fruity

Body: Light-Medium

Acidity: Smooth, Sweet

Cup Characteristics:

Caramelised Apple, Peach,

Pear, Chocolate