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Finca Koa Honey Caturra 2025 - med-light roast, honey process, dark chocolate brownie, umami, tart, light woodiness and wine-like stone fruit flavours
Finca Koa Honey Caturra 2025 - med-light roast, honey process, dark chocolate brownie, umami, tart, light woodiness and wine-like stone fruit flavours
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$22.00 USD
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$22.00 USD
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The Chocolate Brownie with Sea Salt 2025 Edition
Finca Koa Honey Caturra - Nicaragua Farm Direct
Finca KOA began doing things differently in 2017, when Kleymer Ortez, the owner and producer, took over the farm with a mission to revolutionize coffee production in the region. As a third-generation coffee grower, Kleymer was determined to break away from the traditional methods of producing generic coffee and instead focus on specialty-grade coffee.
Located at an altitude between 5,000 and 5,905 feet, the region has always had the geographical conditions to produce high-quality coffee, but local producers traditionally focused on growing "pasilla". a generic, internal-consumption coffee that was sold to cooperatives. Despite the potential, specialty coffee was not the norm in the area. Kleymer set out to change that.
His goal was simple but ambitious: to produce exceptional coffee that could elevate Nicaragua’s reputation as a coffee-growing nation. The process wasn’t easy, especially with the logistical challenges of transporting coffee from such high altitudes without decent roads, in a region where it had never been easy to do so. But the effort has been worth it.
By taking control of the entire process from the farm to export. Finca KOA guarantees not only the quality but also the sustainability of its coffee. Kleymer’s focus is not just on growing coffee, but on doing so in a way that respects both the land and the people who help him, ensuring that each cup tells a story of tradition, innovation, and care.
Producing high-quality coffee is only part of the mission at Finca KOA. Sustainability is at the heart of everything they do. The farm has implemented eco-friendly farming practices to protect the 90 acres of virgin forest that surround the farm. This commitment to environmental stewardship extends beyond the coffee plants, ensuring that the farm remains a sanctuary for local wildlife, including howler monkeys, and a safe, sustainable place for future generations.
notes - While hot, this tastes like a dark chocolate brownie, umami, slightly tart and revealing light woodiness and wine-like stone fruit flavours as it cools
process - honey
roasted on - drum
rest - this coffee is pretty good about five days after roast but is even better about ten days after resting
brewing - this is a good omni, it does great on espresso, batch, cold brew everything. When brewing pour over, start at 15:1 in 3 minutes of total draw down, but the coffee is interesting when the ratio streches out to 16.
disclaimer - we roast during the week and generally ship on fridays and saturdays
additional disclaimer - this bean is roasted pretty light and may pose issues when handgrinding espresso
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