NICARAGUA Segovia {Fair Trade + Organic}

Process: Washed. Coffee cherries are de-pulped and fermented in open-air tanks for 8-12 hours before being washed, then dried on open patios.

Elevation: 1250-1350 MASL

Harvest: October – March

Flavor/Acidity: Praline and mellow fresh coffee cherry flavors with tangy acidity and good sweetness.

About this coffee: Fair Trade and organic-certified coffees from Nicaragua are sourced from small producers who have organized themselves into democratically run cooperatives due to the small average farm size (1–10 hectares). This particular organization is comprised of 38 smaller member cooperatives with more than 2,300 farmer members, and 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.