Salsa
C$10.00
Origin: Arabica
Single variety: Catimor and Caturra
Region: Nicaragua, Matagalpa Province
Farm: Finca Renacer
Altitude: 1200m
Grown in microlots
Quantity
THE STORY BEHIND THE GRAIN
Salsa as in a swirl of spices, music of flavors or… the rhythm of a good strong coffee! Whether you prefer to dance to the sound of reggeaton or taste the famous spicy salsa, in both cases, you will be in the rhythm of the Finca!
The drying and fermentation methods that follow the coffee harvest accentuate certain characteristics depending on the process. The "Washed" process requires that the coffee cherry be picked and pulped at the time of picking, left to ferment for 12 to 24 hours in its mucilage and washed to remove the honey, and finally drained and dried in the sun for 4 to 5 days. The juices interact with the natural yeasts and are converted into acidic compounds. After this step, the beans are completely rewashed in water and the bean left to dry. The "Washed" process develops the aromas from the particular flavors and characteristics of the chosen variety.
CONTRIBUTION TO SUSTAINABLE DEVELOPMENT
DELIVERY INFORMATION
our contribution
Committed to 10
odds goals
our team
30 employees
passionate
our plantation
Hand-harvested at an altitude of 1200m
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About fincafé AND FINCA RENACER
The unique heritage of our specialty coffees
Every coffee bean we grow carries within it the rich history of our terroir. At Finca Renacer, we combine decades of coffee-growing tradition with modern, sustainable practices. Our unique varieties reveal distinctive flavor profiles, grown at high altitudes and hand-harvested with a constant focus on quality.
By choosing our specialty coffees, you discover much more than a coffee: you embrace a living heritage, celebrating artisanal know-how, respect for nature and our commitment to local communities.
