Description
Ersayli Farm – Nicaragua
Finca Ersayli – Nicaragua is a coffee from Jalapa, in the department of Nueva Segovia, one of the historical coffee-growing regions in the north of the country. It is a mountainous area with a temperate and stable climate year-round, known locally as the Eastern Climatic Dark-Skinned Region, where conditions allow for a slow and even ripening of the fruit.
This plot belongs to Finca Ersayli, managed by Sania Elena Andara, and is cultivated at 1,450 meters above sea level. The farm maintains traditional agricultural practices, with a constant focus on the care of the coffee plantation and respect for the environment. Shade-grown coffee is part of the standard system, promoting biodiversity and ecosystem stability.
The coffee is of the Maracaturra variety, known for its large beans and the care it requires both in the field and during processing. Harvesting is done by selecting only cherries at their optimal ripeness. Before pulping, the coffee undergoes manual siphoning to remove empty beans and foreign matter.
The process is washed, carried out with precise control at each stage. Pulping is done without water, and fermentation lasts between 30 and 36 hours, depending on the ambient temperature. After washing, the coffee is hand-sorted again and slowly dried in boxes under shade for approximately 15 days.
Prosecution
He processing is washing, carried out with precise control at each stage. Pulping is performed without using water, and the fermentation extends between 30 and 36 hours, adjusting to the ambient temperature. After this period, the coffee is washed and sorted again manually into boxes before being dried.
The drying process is carried out under shade, in boxes, for approximately 15 days, seeking stability and consistency in the bean. This method allows for careful control of the process and is part of the traditional approach used to work with this coffee.
