Nicaragua Finca Aurora - Ferrufino Family (Espresso)

Tastes Like: Sweet berries, caramel, cocoa

Sabio Coffee was founded by the Ferrufino family, beginning with Dr. Enrique Ferrufino and his wife Silvia. Dr. Ferrufino has since handed down daily operations to his son, also called Enrique, pictured above. The younger Enrique added Czech Cup Tasting champion and Quality Control expert, Zuzana Černá to the Sabio team, also pictured above. Sabio was founded on the belief that excellent coffee should not damage our planet, and it’s this principle that guides their research, innovation, sustainable practices and community initiatives. To this end, Sabio works with small producers to improve coffee quality and farm sustainability, giving them access to the international specialtycoffee market where they may sell their coffees at better prices. As part of their mission, Sabio provide all of their workers and workers families with quality housing, educational support and opportunities, nutritious meals and food security programs, and healthcare access for all employees.

Nicaragua spans the heart of Central America, with both Pacific and Caribbean coasts. Mountain ranges separate the east, which is largely jungle, from the more developed western regions, which include Lake Nicaragua and some active volcanoes. Nicaragua grows Arabica coffee at elevations between 700m and 1500m, though its specialty coffee is almost exclusively grown above 1200m, in the Northern mountains of Jinotega, Matagalpa and the Segovias. For this anaerobic process, ripe cherries were hand picked, then floated, depulped dry, and sealed in airtight tanks to ferment for 60 hours. During fermentation, pH levels, temperature, and brix (sugar) levels were carefully monitored. Finally, cherries are dried on raised beds for 22 days and rested for 11 weeks before hulling

REGION: Matagalpa
FARM: Finca Aurora
ELEVATION: 1,600 - 2,000 MASL
VARIETY: Villa Sarchi
PROCESSING: Anaerobic Washed
FARMER: Sabio collective