Producers
Maximino and his wife Marlene are perfectionists who own a medium-sized farm in Jinotega called Santa Adela. Their pickings each day seem to be even more perfectly-ripe than the perfect pickings from the day before, which is why Gold Mountain Coffee Growers' staff found their coffee an excellent candidate for carbonic maceration.

Variety
Catuaí was created in Brazil by crossbreeding the highly productive Mundo Novo with a compact Caturra. The purpose of this cultivar is to be able to create a lot of coffee in a small space, as the dwarf plant has the ability to double the cherry density of a farm planted with more heirloom varieties.

Process
Their cherries for this lot are picked all morning and then journey two to three hours through the mountains to Finca Idealista, where they are double-fermented in an anaerobic environment with carbon dioxide as whole cherries. Staff take Brix refractometer and pH readings many times each day so that the level of fermentation and pH allow clean fruit notes to abound in the final cup--but none of these notes would be possible without their perfectionist-level of picking.

Region
Maximino’s farm resides in Jinotega - a region that produces up to 80% of the coffee grown in Nicaragua. Located in the country’s northern mountains, this area benefits from the unique microclimates on each individual mountain. Most of the coffee farms here are like Maximino’s - small in size, abundant in shading canopies and utilizers of more holistic farming practices.