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MERAKI Artisan Coffee

Nicaragua Altiplanos نيكاراغوا التيبلانوس

Nicaragua Altiplanos نيكاراغوا التيبلانوس

Regular price 78.22 SAR
Regular price Sale price 78.22 SAR
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Net Weight 250g  الوزن الصافي ٢٥٠ جرام



Orange | Floral | Vanilla


Farm: Finca Las Altiplanos

Varietal: Java

Processing: Fully Washed

Altitude: 1,100 - 1,280 meters above sea level

Owner: Ricardo Cuadra Fajardo

Region: Jinotega

City / Town: Comarca La Salvadora

Country: Nicaragua


الإيحاءات: برتقال | زهور | فانيلا


المزرعة: التيبلانوس

السلالة: جافا

المعالجة: مغسولة

الارتفاع: ١،١٠٠ - ١،٢٨٠ متر فوق سطح البحر

المزارع: ريكاردو فهاردو

المدينة: كوماركو لا سالفادورا

المنطقة: جينوتيجا

البلد: نيكاراغوا

Story Behind This Coffee

Finca Los Altiplanos is situated inside the Datanlí El Diablo Nature Reserve and is surrounded by a plethora of local flora and fauna. The Jugüina River also borders the farm, providing fresh water for coffee and other vegetation. Ricardo plants wheat and various vegetables in addition to his coffee. 30 hectares of the farm are classified as native jungle, and the coffee grows under a diverse canopy of shade. Specifically, coffeethrives thanks to the three varieties of guaba growing throughout the farm. Guaba not only provides shade for the coffee, but also aids with the fixation of Nitrogen, and provides a renewable source of energy in the form of firewood. There are 25 permanent employees on the farm and 180 temporary employees who come during the harvest. Basic grains and bananas are planted throughout Finca Los Altiplanos to feed these workers and provide them with a form of nourishment.

This farm works with Mercanta's (our partners) exporting partners in Nicaragua, Sajonia Estate, who support producers throughout this region of the country. They assist with milling and connecting producers to international markets. When the coffee cherries are ripe, they are selectively hand picked and transported to the wet mill on the farm in plastic boxes to prevent damage. Here, the coffee is submerged in a tank of water to remove any floaters, or low-quality cherries. They are then pulped and left to ferment for 12 hours to break down the external mucilage. Next, the coffee is carefully washed with clean water to remove any remaining mucilage. This water is purified in an oxidation lagoon post-processing. The coffee is then dispersed on patios to dry in the sun for 7 – 10 days, depending on the weather.




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