The espresso from Finca Santa Rita is the crema magazine test winner. What a surprise and a delight! Being a test winner is great in itself. But the joy couldn't be greater with any other coffee, as it comes from our very own Santa Rita farm and was roasted by our roastery. We truly accompanied this coffee from cultivation all the way to the cup.
The Leica espresso is a farm blend consisting of the Caturra and Catuaí varieties. We divided the farm into seven micro-lots. Each micro-lot is named after one of the previous owners. Leica was not an owner, but the farm dog who gave birth to 11 puppies in the spring. This blend is named after her and is essentially dedicated to her.
Price and usage
Roasted for espresso preparations in a portafilter machine or French press.
250g | 12 CHF
Profile
The Leica espresso is very balanced and has a wonderfully smooth texture. It is reminiscent of dark chocolate, is slightly fruity (cherries), and has a long aftertaste.
Processing
Here we chose the classic processing method for the region: the cherries were picked by hand, sorted in a washing channel, and washed. Afterwards, we let them rest for 16 hours in the shade and overnight, a so-called "reposa". A light fermentation begins, which develops only slowly due to the cool nighttime temperatures. This practice gives the coffee some fruitiness and more sweetness. The next day, the cherries were depulped and washed. After being pre-dried at the beneficio, they were brought to the dry mill in Ocotal and dried there in partial shade for 10 days down to 12% moisture.
Free shipping
Anyone who wants to try it can order the coffee without shipping costs until November 26, 2018.
Go to the coffee in the shop.
