WASHED VS NATURAL PROCESSED COFFEES
The Fields V2: Come Again Another Day has two coffees from Finca La Argentina, Nicaragua in the blend - a fully washed and a na
tural processed coffee. Read all about why we have used two different methods of processing to create a unique and delicous blend.
A bit about Finca La Argentina
Finca La Argentina is a jewel in the Nueva Segovia crown. In the 1890s Ignacio Mantilla Calderon and Jose Peralto Lobo bought the land
of 80 hectares , converted to coffee farm by their grandson Roger Peralta and his family, who now own and manage it. The farm is located in the town of Diplito amongst beautiful mountain forest in the Cordillera de Diplito – Jalapa - region. Coffee is grown alongside many varieties of Indigenous trees, flora and fauna.
Coffee is harvested here at altitudes of between 1150 and 1350 metres above sea level and is mainly a catuai, caturra, typica or villa sarchi varietal. The varied vegetation found on the farm provides shade trees for the coffee grown here and it is this factor, along with rigorous processing methods and quality control which combine to produce outstanding flavour nuances in the cup. In 2010, the farm was awarded Rainforest Alliance certification for the considerable care that is put into looking after the land and the people who work on it. Roger Peralta manages his farm with great pride and has a passion for producing new and interesting coffee, which is why we have been able to source not only a washed Nicaraguan coffee but also an experimental natural processed coffee.
WASHED VS NATURAL
Just as region and coffee type impacts on flavour, as does the harvesting and processing of a crop. Processing refers to the method in which the coffee beans are removed from the coffee cherry.
We have been lucky enough to source a delicious Nicaraguan coffee from the same farm - Finca La Argentina:
Farm – Finca La Argentina
Location – Dipilto, Nueva Segovia
Altitude – 1200-1350 masl
Owners – Roger Peralta
Harvest – December to March
PROCESSED TWO WAYS:
Coffee 1: Natural processed and sun dried.
Variety – Caturra, Catuai, Typica, Villa Sarchi
Natural processed coffee is less acidic, richer and sweeter, and often adopts the earthy body of the environment. Here the cherries are laid out in the sun and dried for several weeks until brittle, at which point the skin can be mechanically removed.
Coffee 2: Wet processed and patio dried
Variety – Caturra, Catuai,
Washed coffee has a light body and bright citrus floral flavours. The process involves the coffee skin being mechanically removed from the cherries, and the beans, still in their parchment and mucilage, are left to soak in tanks of water for several days. After which the mucilage is washed free and the beans are sundried.
BLENDING: When two become one
By their powers combined, we are looking for overall balance. The two coffees bring their individual characteristics and we create the balance through the roast process and recipe.
Hey Presto! Voila! Let the good times roll.trees, flora and fauna.