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Nicaragua

Fila Quemada

This coffee is juicy with n ones of blood orange and hazelnut rounded out with a pleasant sweetness and gentle floral flavours.

Producer: Rony José Herrera Ortez
Region: La Explosion, San Fernando, Nueva Segovia
Varietals: Red Catuai, Caturra
Processing:Fully Washed
Elevation: 5425 Feet
Lot Size: 1483 lbs
Harvest Date:  Febuary-March 2016

Finca Fila Quemada is located in a community called Cerro de la Explosion in San Fernando, Nueva Segovia. The owner Rony José Herrera Ortez started planting his Red Catuai and Caturra in 2005. Cerro de la Explosion was known for being an under-fire zone during the Sandinista Revolution in the 1960s and 1970s. Originally, there was no way to get into the property due to the density of the forest. Additionally, during the 1980’s the entire area continued to be a hotbed for military activity due to the Contra War in Nicaragua. After the war, the entire area was covered in mines so it took a long time for the area to become safe for cultivation.

Once the area was clean in 1997, Rony José decided to start planting coffee trees. He quickly discovered that producing coffee at such a high elevation was not easy, it required a lot of effort and patience. Coffee trees take about 4 years to produce coffee. Also, the yield is low, producing only 7-12 quintales per manzana, whereas in other places the production can be approximately 40 quintales per manzana. In 2013, Rony realized that his coffee was unique and the quality was very high, largely due to the altitude and microclimate of Fila Quemada. Now he is very proud to produce high quality, specialty coffee and is very much willing to continue improving quality as much as possible.

Finca Fila Quemada, is fully washed: Only ripe cherries are picked, depulped and then placed into fermentation tanks for about 14-20 hours – depending on how rainy or sunny the weather is. Once it reaches the right point of fermentation, the coffee is moved to the washing channel, where it is soaked with clean water. Immediately after the coffee is washed, it is moved to Beneficio La Guadalupana in Ocotal where it is dried on raised, shaded African beds . The drying process takes about 12-18 days, depending on the weather. The result is an amazingly clean coffee with a well defined profile.

$20.30$52.00

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