A good Nicaraguan coffee displays a mild, fruity brightness and will tend toward higher-toned characteristics such as citrus and floral sensations rather than lower-toned sensations such as papaya/apricot and chocolate.
Hacienda Sajonia is run by two English brothers, Tom and Matt Hills, who arrived in Nicaragua in 2010. They found Hacienda Sajonia in a state of decline but were attracted by the farm’s potential for producing seriously good coffee as well as its stunning location. It was an opportunity that they could not let slip away and they have embarked on a journey to rejuvenate the coffee farm and to produce top quality speciality coffee.
|1245m – 1580m|
Caturra, Catuai, Java, Pacamara, Catimor, Maragogype
|November – February|
|Washed & Sun Dried|
|Chocolate, Nutty Notes|