NICARAGUA
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SHG EP FINCA La Lapa Washed Yellow Catuai GPRO
Only the ripe cherry is cut by hand. Before pulping, the coffee is floated to clean it of light grains. After pulping the coffee, it is fermented for 17 hours and washed in a channel with clean water. The water used in pulping and washing passes through biological filters and goes to an oxidation lagoon.
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Reference
4788 |
Growers Cupping Notes
Dark Choclate, Citrus, Cashew, Lemon, |
Quick Facts About (Finca La Lapa) Detailed Bio Below.
Region: Yalí - Volcán Abajo. Altitude: 1130-1300 Botanical Varieties: Catimor, Catuai Rojo, Catuai Amarillo and Maracaturra. Processing: Washed Drying: Natural Soil Type: Clay ,Loam. |
Farm Overview and History
Interview with Finca Owner : Servando Evaristo Duarte
Interview with Finca Owner : Servando Evaristo Duarte
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Farm size: 35 blocks
How much coffee sticks are planted per hectare? 3000 – 3500 per apple Total annual production: 1000qq Average rainfall in mm per year: 1700 Temperature range on the farm: 20 How old is the farm? 40 years How long has the farm been in the family? 40 years |
What is the history of the farm?: When I was 13 years old I asked my father who wanted to make me independent, my father told me to put a machete in some empty land that he had. Since that time I have been working the farm little by little facing the challenges on this path. The beauty of this job is that I'm still learning things.
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