Santa Maria is one of seven estates that reach across Jinotega and Matagalpa and are owned by Victor Robelo as part of the Las Nubes group.
Originally bought in the late nineties after the cessation of action by the Contras, the farms were planted with his fathers' favourite varietals, Yellow Catuai and Caturra.
It is here that the drying beds are located, stacked three or four layers high to control temperature and humidity as required for the processing method.
By doing this method and then roasting the coffee to the perfect crack, each bag is filled with flavors of stone fruit, bakers milk chocolate with a creamy mouthfeel and orange acidity.
Upon opening the bag, customers have stated that they are hit with a deep chocolate undertone.
Santa Maria is laid out over 50 hectares of prime coffee growing land in the Municipality of Dipilto, Nueva Segovia. The coffee is grown at an average altitude of 1,400 metres which is where all the attributes for growing speciality coffee can be found here.
By owning their supply chain, they can tightly control the variables and therefore ensure that any experimentation is best positioned to be replicated. Jinotega is the second largest department in Nicaragua, situated in the north of the country bordering Honduras.
Matagalpa borders Jinotega to the south.
Their simple approach to coffee means you don't need to be a trained barista, have the latest coffee gadgets or an expensive espresso machine to enjoy it.
Stewarts uses green coffee beans (the unroasted kind) which are traceable back to the farmer or the cooperative and the company is registered with the Fairtrade Organisation and Soil Association, which means you can trust their brand to bring you exceptional, fairtrade coffee every single time.
Flavour Profile of Nicaragua Santa Maria
The coffee is picked and processed at the farms own wet mill, before being taken as wet parchment or cherry (depending on if it is a washed or natural coffee) to the dry mill facility in Matagalpa that Las Nubes bought in 2014.
It is here that the drying beds are located, stacked three or four layers high to control temperature and humidity as required for the processing method.
By doing this method and then roasting the coffee to the perfect crack, each bag is filled with flavors of stone fruit, bakers milk chocolate with a creamy mouthfeel and orange acidity.
Upon opening the bag, customers have stated that they are hit with a deep chocolate undertone.
Coffee Grown in Nicaragua
The Santa Maria farm itself produces mainly Caturra, and under the managerial eye of Jimmy Mierisch, he is focused on producing high-quality lots with new processing methods.
Santa Maria is laid out over 50 hectares of prime coffee growing land in the Municipality of Dipilto, Nueva Segovia. The coffee is grown at an average altitude of 1,400 metres which is where all the attributes for growing speciality coffee can be found here.
By owning their supply chain, they can tightly control the variables and therefore ensure that any experimentation is best positioned to be replicated. Jinotega is the second largest department in Nicaragua, situated in the north of the country bordering Honduras.
Matagalpa borders Jinotega to the south.
Stewarts of Trent Bridge
At Stewarts of Trent Bridge, Lee, the head roaster makes it his aim every day to get more people drinking better coffee. According to their studies, 70% of you out there are still drinking instant coffee and not experiencing coffee at its best _x0097_ the way it was intended for us all to drink it.
Their simple approach to coffee means you don't need to be a trained barista, have the latest coffee gadgets or an expensive espresso machine to enjoy it.
Stewarts uses green coffee beans (the unroasted kind) which are traceable back to the farmer or the cooperative and the company is registered with the Fairtrade Organisation and Soil Association, which means you can trust their brand to bring you exceptional, fairtrade coffee every single time.
