It is fitting that our first offering in our new kraft paper bags is a coffee from our oldest farmer friend, Selva Negra Estate in Nicaragua.
Getting to know the estate’s owner, Mausi Kühl, and her son-in-law Steve Franklinlin (who imports her coffee into the states) has given us a first class education on what it takes to run a coffee farm and a greater appreciation for the world upon which our business relies.
In the last couple of years, Selva Negra has built a dry mill on their property. This not only frees them up from having to truck their coffee down the mountain for final processing, it gives them more control over how their coffee is processed—allowing them to separate and blend lots at will. Last year, they also constructed African style drying beds and tested out an extreme version of “honey-processing”.
When a coffee is honey-processed, the outer skin is removed but the pulp and mucilage is left intact. Typically, it’s then dried for 3-5 days. Selva Negra pushed the limits by leaving it on drying beds for 14 days. The result is more body in the cup and an aroma of cherry and honey. We have been so impressed with this processing, that it is now going to be our year-round offering from Selva Negra.