Santa Clara Estate
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| Cup Profile: |
Pronounced berry fruit aroma and caramel hues characterize this cup, with a bright citric acidity, complex body, and a pleasantly sweet finish |
| Location: |
Community Fila Grande, Matagalpa |
| Total Area: |
| Description |
Ha |
| Total Area | 670 |
| Coffee Plantation | 191 |
| BIO Reserve | 352 |
| Others | 127 |
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| Annual Production: |
4,550 60kg Bags |
| Main Harvesting Season: |
December 15-January 15 |
| Wet Milling Process: |
Wet mill located within the Estate
Natural fermentation process to all coffee
Washing with clean water on running channel |
| Dry Milling Process: |
100% sun dried
Resting period average of 60 days
Coffee hulling max 15 days prior to shipment period
Screen size: 86% above screen 16
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| Water Management: |
Residual water filtered in oxidation lagoon
Pulp residuals used as organic fertilizer in plantations |
| Certifications: |
Utz: since 2007
C.A.F.E. Practices: since 2005; status of "Strategic Supplier," the highest level that can be achieved
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| Contributions to Sustainability: |
Social aspect: Medical services, access to education, health and safety
Environmental aspect: Forest and wildlife protection programs
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