"The dry fragrance has hints of orange peel, grapefruit, and a little peach aroma. On the palate, the flavor is dominated by orange peel and grapefruit, accompanied by orange juice and a slight hint of peach flavor. The taste is clean and smooth."

In line with their commitment to the community and the environment, the farm has been operating for many years. The current owner, Ricardo Cuadra Fajardo, acquired the farm in the mid-90s. However, the farm's history can be traced back to the late 1930s when it was owned by a Scottish man named Mr. Potter. Due to the civil war between the Nicaraguan National Guard and Augusto Cesar Sandino's forces, Mr. Potter was compelled to sell the farm. After his passing, the farm was purchased by Anastasio Samoza Garcia, the 21st President of Nicaragua. Despite the ongoing conflict, coffee production continued until the Sandinista government confiscated the land as part of an agrarian reform in the 1990s. Subsequently, the farm was put up for sale, and Ricardo wasted no time in acquiring it.

In 2021, Ricardo participated in the prestigious Cup of Excellence competition with his Pacamara variety, which received a score of 87.21. However, it's important to note that the coffee being offered is not the Pacamara variety, but rather the Java variety. As a Cup of Excellence farmer, Ricardo maintains a high standard of quality to ensure a good yield and deliver high-quality coffee in every cup. Participating in the Cup of Excellence competition sets a benchmark for producers to maintain year after year, providing financial support and enabling them to continually improve their coffee plantations.

The anaerobic honey process is a fermentation method that involves removing oxygen from the fermentation environment to create a distinct flavor profile in coffee. At Finca Los Altiplanos, the cherries undergo dry fermentation as pulped cherries in barrels without water for 80 hours. During this time, natural yeast and bacteria present on the cherries break down the fruit sugars, producing carbon dioxide. The absence of oxygen allows different microorganisms to flourish, resulting in unique flavors and aromas in the coffee.

After the 80-hour fermentation period, the skin is removed from the beans, while the beans retain the sticky substance called mucilage, which surrounds them and contains sugars that contribute to the coffee's flavor. The beans are then transferred to raised drying beds, where they are left to dry for several days.

During the initial days, the beans are not turned to allow for the development of rich flavors. Premature turning could disrupt the fermentation process and yield a less complex flavor profile. After a few days, the beans are turned daily to ensure even drying.

Overall, the anaerobic process employed at Finca Los Altiplanos is a complex and meticulous coffee processing method that requires careful attention to detail at every stage. The result is a distinctive and flavorful coffee that showcases the characteristics of the beans and the region's terroir where they are cultivated.

Variety : Java
Altitude : 1500 masl
Process : Anaerobic Honey
Origin: El Diablo, Jinotega