LA SAMARIA - Nicaragua
Fragrance/Aroma: Molasse, tropical fruits
Aftertaste: Intense, Prolonged
Acidity: Bright fruit
Body: Rich, complex
Balance: Classic, Intense
Notes: Very complex with notes of mango, red fruits and baking spices with hints of milk chocolate and honey.
Quality Score: 87
Processing Method: Honey
Altitude: 1450 masl
Farm owner Antonio René Aguilar grows a combination of Pacamara, Pacas, Bourbon, and Gesha, as well as lemon and orange trees. He processes his coffees as Washed, Natural, and Honey: The Washed coffees are picked and depulped, fermented dry for 15–22 hours, and then washed and dried on patios for 8–14 days. The Honeys are dried on raised beds after depulping, for 8–14 days as well. Naturals are simply picked, sorted, and dried on raised beds.
"All my life, I've dedicated myself to coffee," he says, and he has been able to grow the size of his farm and production over the years. He is glad to have coffee as a way to provide opportunities and employment to his family and to the workers on his farm; it pushes him to want to grow and sell more high-quality coffee.