"Upon grinding, the cup reveals citrus zest, orange peel, plum, and caramel. The palate leads with lively orange, lime, and grapefruit tones, layered with green apple freshness. The finish evokes almond tuile, offering a structured and elegant impression."

Finca Santa Ana is owned by Aida Lila Zeledón, a second-generation producer from Dipilto, one of Nicaragua’s most respected specialty-coffee regions. Aida represents a new wave of Nicaraguan farmers who combine precision agriculture, sustainability, and disciplined processing. Her work gained national attention in 2021 when Santa Ana placed 10th in the Nicaragua Cup of Excellence with a score of 88.04, elevating the farm’s profile on the international market.

Located at 1,200–1,450 masl, Santa Ana sits on cool, volcanic mountain terrain that encourages slow, even maturation—key to the clean and structured profile typical of high-grown coffee from Dipilto.

This lot consists of Java, a long-seed variety originally from Indonesia and now prized in Central America for its resilience, productivity, and strong cup potential at altitude.

Cherries are handpicked at peak ripeness, then sorted through flotation and density selection. After pulping with a controlled low-impact system, the coffee undergoes 18–24 hours of tank fermentation, adjusted daily based on temperature and mucilage breakdown. It is then washed thoroughly and dried for 10–14 days on patios or raised beds until reaching 10–11% moisture. The parchment is rested prior to milling to stabilise quality before export.

Variety : Java
Altitude : 1300 masl
Process : Washed
Origin : Dipilto