Nicaragua Cosecha Partners Amaya Organic

Region and Country

Waslala, RAAN, La Dalia, Matagalpa, Nicaragua

Story

Cosecha Partners works with smallholder farmers to promote perennial agroforestry systems in cacao, macadamia and coffee. These systems integrate tropical tree species, including timber and fruit trees, with cacao, macadamia, coffee and other understory crops. By protecting trees and diversifying their production, smallholder farmers can increase their household income over the short and medium-term. In addition, sustainable timber production allows farmers to build a long-term savings plan.
Through Cosecha Partners, farmers have access to credit, organic inputs and to genetic materials produced in community-led clonal gardens. They also receive training and technical assistance on sustainable and regenerative agricultural practices. Cosecha’s team of agronomists work alongside participating farmers throughout the year to ensure quality, productivity, and continuous improvement.
Amaya is one of the three premium fine flavour types specially selected by Cosecha Partners for its flavour characteristics.

Harvest

October – December (main harvest) April – June (mid-crop)

Genetics

Local Trinitario varieties

Post Harvesting Process

The wet mass is placed in fermentation boxes on the same day as it is collected. After 5 or 6 days, with turns every 24 hours for 4 days. The beans are then dried in the sun each day for longer periods of time until they reach a maximum of 8% humidity.

Flavour

Medium body; chocolate base with notes of red wine, soursop, citrus and a woodsy, nutty finish