Santa Rita Estate
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| Cup Profile: |
Excellent body, floral fragrance, and vibrant acidity characterize this cup, with fine balance and a sweet nutty finish |
| Location: |
Community Las Cuchillas, Jinotega |
| Total Area: |
| Description |
Ha |
| Total Area |
271.90 |
| Coffee Plantation |
165.40 |
| BIO Reserve |
25.24 |
| Others |
81.26 |
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| Altitude: |
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| Temperature: |
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| Rainfall: |
| Range Yearly MM |
1800-1900 |
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| Coffee Varieties: |
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| Annual Production: |
4,545 60kg Bags |
| Main Harvesting Season: |
October-March |
| 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 and stored in Bio-Digestor to produce Bio-Gas
Residual pulp used as organic fertilizer in plantations |
| Certifications: |
Rainforest Alliance: since 2007
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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