"Leica" is our signature coffee from our own farm, representing coffees from the Dipilto region. Balanced, somewhat fruity and round. This year, this Honey-Processed Caturra and Catuaí is even more velvety than previous years. In terms of taste, this year we find notes of rosehip and milk chocolate. This espresso is a blend of the varieties Caturra and Catuaí from our farm Finca Santa Rita in northern Nicaragua. We have divided the farm into seven micro lots. Each micro lot is named after a previous owner. Leica wasn't an owner, it was the farm bitch. This blend is named after her. With "Leica" we want to offer an accessible specialty coffee, which is representative of semi-washed (honey) coffees from the Dipilto region. The coffees from our farm generally show a high balance between sweetness and acidity. This has to do with the way we pick and sort the cherries. After the manual, labour-intensive harvest, the cherries are sorted out several times in the washing channel. We let the uniformly ripe cherries rest in the shade overnight for 16 hours, the so-called “reposa”. With this pause before depulping, the detachment of the pulp, the coffee gets more texture and more sparkling notes - which is then expressed in the aromas of cherries. After depulping, the coffee is dried in full shade for 15 days to a residual moisture content of 12%.