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Nicaragua SHG - the special Nicaraguan coffee with an incredible 84 points. SHG stands for "Strictly Hard Grown" and specifies the altitude at which the coffee is grown. All SHG coffee must be grown at 1,200 masl or higher, the higher altitude and lower temperatures mean that the coffee fruit matures more slowly creating a denser bean.
This coffee has been roasted slightly darker thus bringing out the juicy apricot tones combined with fresh red grapes and a slight hint of fresh leafy greens. It is finally brought to life with velvety cacao.
Location: Jinotega
Altitude: 1200 masl
Species: Arabica
Variety: Bourbon, Caturra, Catuai
Process: Washed
Taste notes: Apricot, Red Grapes, Cacao
Farmers in Nicaragua have been focusing on quality coffee since winning first place in the Cup of Excellence. They use machine learning and high-end technology equipment for improving the coffee industrial processing. Farmers process coffee on their own farms usually comprised of 10+ hectares.
Coffee cherries are hand-picked from sunrise until 3pm. Pickers bring all of the cherries back to the farms’ wet mill where it is weighed and pulped. The beans are left to ferment aerobically - no water overnight for 12-18 hours depending on the farm’s altitude and ambient conditions. Coffee is then sun-dried for 9-11 days until the moisture content reaches 11.5%.
