Aurora Anaerobic, Espresso - Nicaragua

Dr. Enrique Ferrufino, a surgeon by training, was born and raised on a coffee plantation in the Matagalpa Mountains in 1956. Together with his wife Silvia, a paediatrician, the Ferrufino family decided to go into the coffee business in 1992 and bought Finca Aurora in 2004. They instilled in their three children a love of coffee from a young age. Since acquiring Finca Aurora, the whole family has been working together to produce excellent coffee. One of the company's core values is to inspire people through coffee.

Over the years, they have invested in providing workers with fair wages, safe living conditions, health services, food, and education. They also work with smallholder farmers in the area to help them improve their farming practices.

The preservation of nature is a top priority for the Ferrufino family. They only use renewable energy and work diligently to conserve water resources and natural habitats. The farm has a variety of native trees, which are home to many species of birds and wildlife. These trees also provide shade for planting and fertilize soils with organic matter, which protects the land from erosion, droughts, and floods.

After selective manual picking, the cherries are locked in dry, airtight vats where they ferment for 4 days. After fermentation, the cherries are left to dry on raised beds for 35 days. Finca Aurora produce, wash and dry coffee on the farm.

The Parainema variety was first cultivated by the IHCAFE (Instituto Hondureño del Café) in the 1980s. Belonging to the Sarrimor family, Parainema is resistant to the rust of coffee leaves.

• Region: Matagalpa
• Country: Nicaragua
• Elevation: 1,200 - 1,400 masl
• Variety: Paraneima
• Process: Long Anaerobic Fermentation