Maximo inherited La Venus from his father, it was a farm that produced grain, cattle and little coffee but of very poor quality. Maximo saw the potential in specialty coffee and began to focus his attention on that. He worked on improving his post-harvest technique by making the necessary investment on the farm. processing specialty coffee is now the principal activity on the farm. The area is known for its diversity of wild animals as hunting was banned in the region.
Maximo has been experimenting and producing naturals for the last four years ago at his farm La Venus. He is the kind of producer who seeks to learn and experiment with every harvest. especially fermentation times. This harvest delivers natural and honey coffees. These coffee lots are carefully picked, floated, and packed in clean bags to later transport the cherries to the dry mill in La Concordia in Jinotega, where the drying process takes place. On average, the coffee dries on raised beds for 31 days.
This natural processed coffee has lots of apple juicy notes, paired with liquorice, walnut and chestnut nuttiness. The perfect coffee to enjoy after lunch to keep the day going.
Brewing Recipe :
1 : 15
29th of March 三月二十九號
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