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Santa Luz

Santa Luz

Returning to Ricardo’s farm, situated in the mountainous terrain of Matagalpa: tropical character & a soft vanilla sweetness.

£15.25
£15.25
Sale Sold out

Character

We taste tropical fruits, apricot and vanilla.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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The mountains of Matagalpa.

We’re pleased to return to one of Ricardo Herrera’s coffees from his farm in the mountains of Matagalpa, Nicaragua.

Santa Luz has been growing the H3 hybrid since 2015. This varietal, a cross between Caturra and an Ethiopian cultivar, is valued on the farm for its reliable quality and distinctive cup.

For this lot, a yeast inoculated washed process was used on the farm. By adding a chosen yeast during fermentation, they were able to reveal a unique cup with care and consistency.

What comes through in the final profile is a gentle tropical character supported by a soft sweetness, reminiscent of vanilla.

The Producer

Santa Luz is a Rainforest Alliance certified farm, first acquired in 2003 as an abandoned plot. Since then, it has been thoughtfully restored and nurtured with a clear vision to produce exceptional coffee through sustainable and responsible practices.

This vision has been realised over the years through careful replanting and the diversification of coffee varietals.

The mountainous terrain surrounding Santa Luz creates a unique microclimate, offering ideal conditions for coffee cultivation.

Among the varietals grown, we selected a H3, a hybrid of Caturra and an Ethiopian cultivar first planted in 2015. Although somewhat vulnerable to rust, it has been carefully maintained on the farm for its consistently outstanding cup quality.

  • Production Data

    Produced by Ricardo Herrera
    Region - Matagalpa
    Grown at 700 - 900 masl
    Varietal - H3
    Harvest - December 2024
    Process - Yeast Inoculated Washed

  • Yeast Inoculated Washed

    Ripe cherries are pulped to remove the skin and fruit, before being placed in tanks for fermentation. Selected yeast cultures are introduced at this stage, guiding the fermentation process with greater consistency and control.

    This inoculated fermentation helps break down remaining mucilage while also influencing the aromatic development of the coffee. After fermentation, the beans are washed thoroughly before being dried on raised beds or with mechanical methods until the ideal moisture level is reached.

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