Are you in the mood for a coffee that will embrace you with its sweetness first thing in the morning, but at the same time never cease to amaze you with its complexity? Santa Maria is exactly the typeof "natural" coffeewhere you won't know whether to smell the freshness of pineapple or let yourself be carried away on a wave of chocolate and vanilla. Imagine a basket of fresh raspberries and dried stone fruits lightly drizzled with maple syrup —that's what this fruity ride from Jičín from Pražírna Krok tastes like. It's a coffee for those who love rich sweetness with a wine-like depth, but still demand a clean and balanced cup.
Behind this piece is Victor Robelo, a coffee enthusiast who combines family tradition with modern experimentation on his Santa Maria farm in the DipiltoMountains. His Caturra, Catuai, and Java coffee trees grow surrounded by misty forests, where the cool nights allow the cherries to ripen slowly and concentrate maximum sugars. Victor's philosophy is simple: respect for the soil and people must be reflected in the quality of the beans. And when you taste this Nicaraguan coffee, you'll find that this approach works perfectly.
The magic happens mainly during processing. Ripe cherries are dried in the sun on African beds for almost a month. Victor and his team turn them regularly, day and night, to ensure that fermentation proceeds exactly as it should. It is this slow, naturalprocessing that brings out the coffee's amazing sweetness and full body. The result is an extremely harmonious coffee that is best enjoyed using any alternative method, where its fruity tones can shine to the fullest.
- Altitude:1,300–1,600 mabovesea level.