Los Altiplanos, Nicaragua 2021 - 87.21

The Las Brumas farm is owned by Mr. Rene Paguaga,
it was established in 2014, it is located in the San Fernando mountains of the Nueva Segovia region. Most of the terrain is rugged and mountainous, it has not been disturbed in its natural state, it is covered by an exuberant forest of pines and other native trees of the area where monkeys, birds and other native animals can roam freely.
Farm data: Elevation: 1,250 - 1,350 meters above sea level
Varietals: Caturra and Catuai yellow and red
Processes: hand wash, natural, honey; sun drying on raised beds
Harvest: January - April •
Location: San Fernando, Nicaragua (N13 45,400 W86 20,735) Processes
1.-Wet Process In Las Brumas it is cut by hand, measured and pulped without water, then fermented in a traditional way between 20 to 30 hours and sent to the Santa Lucila Dry Mill, which is also my property, located in Ocotal, Nueva Segovia.
1.- Dry Process In the Santa Lucila Mill, it is dried in the sun in African beds and brought up to 11 degrees of humidity, then it is stored in warehouses where it is homogenized, when we have the orders, it is threshed (Remove the parchment shell) then it is selected in Oliver for weight, here comes the first one that is the export grain and also second and third that are the inferior or national consumption, then the firstclass coffee is chosen in an electronic machine to remove the imperfections, this process is complemented with a manual chosen to minimize the imperfections that have remained and leave it in the amount of defects required by the end customer.
Characteristics in Mug This coffee has special attributes due to its microclimate and others, in tasting floral fragrances, flavors of red apple, caramel, dark chocolate, citric acidity and residual tropical fruits are obtained.
Participation in Cup of Excellence The Paguaga family considers it very important that the best coffee in Nicaragua have quality competitions like this one so that the world knows that we have excellent quality coffee that can satisfy the most demanding palates and at the same time help producers economically to continue attending and improving our coffee plantations