Nicaragua Rajuanse Estate Microlot 818
This microlot from the Rajuanse Estate is a red Honey Processed Coffee. Roasted in the light to medium range this coffee produces a beautiul filter style coffee, full bodied, medium acidity with hints of stone fruits like plums in the flavour notes.
I recently chatted to Ramiro N. Ortiz from the Rajuanse Estate and this is what he told me about how they do things at Rajuanse.
A little background on our coffees. The farm in itself is one the largest single estate in Niacaragua. Within it, there are several microclimates due to ground formation, such as valleys, or larger open spaces. The same variety coffee has different attributes depending where it is planted. And they beauty of this is that we make our mission to protect our natural forest, thus only half of the farm is actually being used for coffee, where the remainder is being protected to conserve the ecosystem. Due to this, ourfarm receives in average 3 meters of rain a year spreadout in 10 months. Our farm is certified Rainforest Alliance and Cafe Practices. During harvest season we may have 1,200 coffee pickers, but we do something very different in our process. We identify specific lots which have given unique profiles, we monitor sweetness on the fruit measuring sugar content with a Brix Meter, and then send our All Star Picking team consisting of proven and knowledgeable pickers consisting of mostly women and elderly men. These are people from sorrounding communities that have many many years of experience and are tasked with selecting only the fruit that presents the ripeness and size for the variety being picked. They take their time because they are being rewarded for excellence and not volume. This team is small and can range up to 60 people. The coffee fruit is then processed completely apart from mainstream in our wetmill and depending on their process are then sent to the dry mill located offsite where the weather is not wet like the farm. We do many many batches like this. The Honey and Natural process are more challenging because of its labor intensive dry process. The raised beds have to be turned every hour because of the heat taking place in the first days of drying.
After reaching appropiate humidity levels, they are sent to labs with no reference of who they belong to only with a number. The cuppers then leave their comments and grading. We receive the report and then see if the entire process mentioned before gave a microlot scoring 84 and up, if not, it does not stay in our microlot reserve.