Maraschino Cherry, dark grapes, jammy, mango, milk chocolate
Producer: Misael Sauceda
Process: CM Natural
"I was born in these mountains of Dipilto, I started with 1 block of coffee that my father donated me, little by little, year by year I was acquiring 1 more block with effort and dedication and thanks to God.
In previous years as a family we have participated in several contests of the cup of excellence which allowed me to obtain profits and so I was acquiring more area until what I have today.
We have obtained several awards in the cup of excellence I remember:
- 2005 a first place
- 2008 fourth place
- 2012 second place
Thanks to God and Divine Providence"
- Misael Saucedo Oliviera
As the history of many farms goes, Misael Sauceda Olivera and his brothers each inherited a part of the land of their father, Porfirio Sauceda. Misael, however, was lucky enough to be the only brother with a passion for coffee, so he was able to buy the lands from his brothers and gradually expand his own land. In the twelve years that the Cup of Excellence program has been running in Nicaragua, Misael’s La Divina Providencia made it to the international selection five times, ranking second in 2012. With the money he received from these successes, he has been able to greatly improve his farm and buy a new farm, Santa Maria de Guadalupe.
Next to Caturra, Misael also grows Maragogype and Maracaturra. All coffee is grown in the shade provided by all sorts of trees like mora, jocotes, zapotes and mango trees at altitudes around 1400 m.a.s.l. The average annual temperature at this altitude, between 18 and 26°C, proves to be ideal for growing delicate and subtle coffees with often floral higher notes and a substantial sweetness and body. In comparison to the fully washed coffee, the honey processed coffee takes the inherent sweetness a step further, giving the coffee a more tropical character with round fruit flavours.
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