Finca La Verona

Region: Cordillera Isabelia, Matagalpa
Altitude: 1150masl  
Varietal: Red Catuai
Process: Anaerobic Natural  

got its namesake as one of the first farms in Nicaragua to export microlots directly to roasteries back in the 1950s - in this case, Verona in Italy.

has been producing coffee since the 1920s although it fell into disrepair when it was expropriated between 1983-1996. The farm was returned to the family in 1996 and, current producer, Maria Felicitas Mairena de Gunkel then began work on rebuilding the farm.

This microlot has undergone anaerobic natural process to bring you flavours of stonefruit, red wine and dark chocolate.

The process requires cherries to be stored in an airtight environment where bacteria that produce lactic and acetic acids thrive yielding a certain quality of acidity. 

Roasted for filter brew methods such as pour-over, Delter press or plunger.