Santa Carmela, Nicaragua 2021 - 87.33

Tania Ferrufino comes from a coffee family and has been involved in the world of coffee from a very young age. Over the years, she and her family have created a fully integrated coffee operation that specializes in a wide variety of fermentation and drying processes.
Finca Santa Carmela works under a model that combines the best intensive and organic agricultural practices, it works hard to conserve all water sources and natural reserves and exclusively with solar energy. About The Lot of Coffee.
Variety: Java Process: Anaerobic Details: Fermented in barrels without oxygen for 48 hours and dried in African beds for 28 days