We would like to introduce a new coffee from Nicaragua. The espresso with a really high sweetness comes from the Matagalpa mountains from the Finca Aurora farm. The owner of the farm, Dr. Enrique Ferrufino, is a surgeon by profession. He was born and raised in 1956 on a coffee farm in the local mountains. Together with his wife Silvia, who is a paediatrician, the Ferrufinos decided to go into the coffee business in 1992 and bought Finca Aurora in 2004. They instilled a love of coffee in their three children from an early age. Since they bought Finca Aurora, the whole family has been working together to produce beautiful coffee.
One of the core values of the company is to inspire people through coffee. Over the years, they have invested in ensuring fair wages, safe living conditions, health services, food and education for the workers. They also work with smaller producers in the area to help them improve their farming practices.
Conservation is a top priority for the Ferrufino family. They use only renewable energy sources and are careful to protect water resources and natural habitats. Many native trees grow on the farm which are home to many species of birds and wildlife. These trees also provide shade for the plantation and fertilise the soil with organic matter which protects the soil from erosion, drought and flooding.
They are extremely careful with the processing of the coffee cherries in Aurora. All the coffee is hand-picked then the cherries are sealed in dry airtight tanks where they ferment for 4 days. Once fermentation is complete the cherries are placed on raised beds for drying. The cherries take approximately 35 days to dry. Finca Aurora is one of the first farms in Nicaragua with a fully integrated on-site coffee operation. The coffee is sorted processed and dried on the farm. It is sorted and packaged at Beneficio Finca Aurora under the supervision of the farm team. This allows full quality control throughout the process.
Notes of our baristas: The espresso from Finca Aurora is extremely sweet. It tasted best at around 30 seconds with a 1:2 ratio. The body is dominated by sweet notes reminiscent of dessert and the fruity sweetness of dried fruit. In the aftertaste the natural processing of the coffee and its strong chocolate flavour are beautifully perceptible.
In milk the coffee is smooth and sweet. We kept the recipe the same and the taste reminds us of a chocolate brownie.
