Finca Koa

0,43  11,00 

Origin: Nicaragua

Farm / washing station: Koa

Flavor Notes: Earl Grey, peach, macadamian nut, caramel

Best for: Filtr

Varietal: Caturra

Process: Washed

Altitude: 1 300 -1 760 m

Region: Nueva Segovia

Acidity: Low acidity

Cupping score: 86

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Kleymer Jose Ortez Agurcia owns Koa farm and works with his dad Jose Angel Ortez who is the primary caretaker of the farm.

The Ortez family grows Caturra, maracaturra, Catuaí Amarillo and villalobo and different processes are used for the beans: washed, honey and natural.

The farm exists since 2001 and Kleymer bought it in 2016 and the family worked hard to be able to produce specialty coffee. They decided to create a dry mill to add value to their product, and that mill is now run by sisters Martha and Ana, along with their team.

In 2020, a lot from the farm placed 13 in the Cup Of Excellence.

This lot is a washed Caturra.

Once the cherries are harvested they are pulped on the farm and taken as wet parchment to Cafetos de Segovia for honeys and washed.

Cafetos de Segovia is a dry mill located in Ocotal and surrounded by coffee land, making it easy for producers to deliver the wet parchment the same day as they harvest and process it.

The drying is usually started on a patio, in the shade for 5-6 days and then in full sun. All patios are covered with black net so that the coffee is not laid directly on the floor. Shade drying is necessary as the sun hits hard at this lower altitude (less than 900masl). The naturals are moved every 3-4 hours and the coffee is piled during the hottest hours of the day.

Cafetos de Segovia submits lots to the national Cup of Excellence every year, and always ranks highly.

Black tea with peaches appears in the cup immediately after drinking and then gently changes into the taste of macadamia nuts with a slight hint of caramel.

Weight N/A
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1000 g, 250 g, 2500 g