La Picona – Nicaragua – Right Side – Espresso
Intense aromas of red fruits and roses are evident in this espresso. In the mouth it is delicate with a good structure and body. Notes of cocoa, caramel, vanilla and strawberry. A very long finish of dark chocolate.
“La Picona” is a farm located in the department of Nueva Segovia in the Dipilto-Jalapa mountain range which is part of a natural border between Nicaragua and Honduras. The farm has an extension of 7 productive blocks (5 hectares approx.) and 7 blocks of protected forest. This region is well known for the quality of its coffees, and we can find the proof in the amount of prizes that this region collects every year in the annual competition held by the Cup of Excellence. Without going any further, “La Picona” was awarded in 2015 getting a well deserved second place that became a success that since then, marked the future of the family.
In this farm only one variety grows: Maracaturra. This variety is an hybrid that comes from two other varieties, Maragogype and Caturra, which apparently mutated in Nicaragua itself. The shape of these beans is very special; the size is very large – similar to the Pacamara – but with a not so oval pattern.
Doña Olga and Don Salatiel are in charge of the management of the farm together with their son Samuel, who is very happy and motivated to take over the family generational heritage. This is the third harvest we were involved in, which has allowed us to follow up on the agricultural practices that are practiced on the farm, the relationship they have with their workers and even take part in the processes carried out in the benefit for our lots. On our last visit we agreed to make an extra payment to the cutters to encourage them and obtain an optimum cut in maturity.
This process is one of the several experimental lots we got involved in our last visit to the farm. After collecting the cherries, they are introduced in a traditional siphon to eliminate the floats and damaged fruits that could threaten the quality of the coffee. Afterwards, the cherries are pulped and the seeds are fermented together with all the mucilage in an atmosphere of controlled temperature and reduced oxygen (anaerobic) for much longer than usual: 60 hours. Later, it is taken to tanks where a single wash is carried out with the objective of leaving traces of the mucilage (semi-washed process) and finally it moves to African shade beds where it dries for about 20 days.
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