Origin: Nicaragua Farm/Region: Finca El Encino/ Macuelizo, Nueva Segovia Tasting Notes: Blackberry, Red Apple & Dark Chocolate Varietal: Parainema Processing: Natural Altitude: 1350 MASL Roast Profile: Espresso Recommended Recipe: 20-22g in/40-44g out/27-30 secs About The Coffee: Finca El Encino is a 27-hectare farm owned by Martha Lucia Albir Sotomayor (who also owns Finca Bethania). Finca Bethania and Cafetos de Segovia micromill is a labor of love from the Albir family. It is currently managed by a thrid generation of coffee producers, sisters Ana and Martha Albir, who inherited their passion for coffee from their father. Finca Bethania takes special care to preserve the natural forest and its ecosystem and wildlife. They work with an ecoforestry coffee model, supporting native flora and fauna and protecting water sources. The farm has allocated 3.5 hectares of forest for the protection of and conservation of the soil, water, and biodiversity. Parainema is a variety within the Sarchimor (T5296) group that traces back to CIFC's research on rust resistance in 1958/59 in Portugal. It began with the Timor hybrid, a natural cross of Arabica and Robusta that occurred on the island of Timor, with the Robusta counterpart providing rust resistance.