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Nicaragua | Finca Samaria | Natural
Nicaragua | Finca Samaria | Natural
Nicaragua | Finca Samaria | Natural
Nicaragua | Finca Samaria | Natural
Nicaragua | Finca Samaria | Natural
Nicaragua | Finca Samaria | Natural
Nicaragua | Finca Samaria | Natural
Nicaragua | Finca Samaria | Natural
Nicaragua | Finca Samaria | Natural
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Load image into Gallery viewer, Nicaragua | Finca Samaria | Natural
Load image into Gallery viewer, Nicaragua | Finca Samaria | Natural
Load image into Gallery viewer, Nicaragua | Finca Samaria | Natural
Load image into Gallery viewer, Nicaragua | Finca Samaria | Natural
Load image into Gallery viewer, Nicaragua | Finca Samaria | Natural
Load image into Gallery viewer, Nicaragua | Finca Samaria | Natural
Load image into Gallery viewer, Nicaragua | Finca Samaria | Natural
Load image into Gallery viewer, Nicaragua | Finca Samaria | Natural

Nicaragua | Finca Samaria | Natural

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Taste what award-winning coffee growers can do with this full, natural anaerobic coffee. Sometimes called the "wine of coffee", this lot is produced by Cup of Excellence farmers at Finca Samaria, a farm in San Fernando, Nicaragua. It's taste and quality will blow you away.

🎄🎁☕️  Want this coffee delivered as a gift this holiday season? Let us know in the notes during checkout and we'll gift wrap it for you! 

Make sure to order by Dec. 12th to guarantee fresh delivery by Dec. 25th!

Flavor notes: Jasmine, Red Wine, Chocolate

Varietals: Red Catuai

Process: Full Natural Anaerobic

Finca Samaria is a beautiful estate at the end of the road going from the town of San Fernando north towards the border with Honduras. It is actually so close to Honduras that if you walk to the neighboring farm, you have crossed a border. The long curvy road up to the finca gives you a beautiful overview of the farm. The different farm plots are separated and maintained well, making use of shade trees native to the area, and growing different varieties.

This farm mainly grows Caturra and Catuai, as well as smaller plots of Red Bourbon, Pacamara, and Java. The coffee-growing area is 45 hectares, with an additional 85 hectares of forest area. In the middle of the farm, you can find the washing station that, during the peak of the harvest season, processes washed, honey, and natural coffees. The biggest challenge of Samaria is getting the coffee down during the harvest. With rain and mud on the road, 4x4 trucks are necessary to get the coffee to the San Ignacio mill in Mozonte for drying.

 

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