Nelson Ramirez’s Sherry Farm is located along the Santa Barbara Mountains, facing a large lake called Lake Yojoa. Most of the coffee cultivated on these hillsides is a variety called Pacas, which is the same variety as Bourbon, Yellow Katui and Pacamara. The highest areas of Santa Barbara are above 1800 meters above sea level, and farms can rarely get quite cold at 4 or 5 degrees Celsius. The presence of Lake Yojoa also creates microclimates in the surrounding area, bringing complex flavors to the coffee. However, it rains a lot, so you need to be careful when growing coffee cherries, especially during the drying process. Cold and humid climates have various effects on coffee production, so stable drying conditions are required to prevent quality deterioration.
On the other hand, by accurately controlling these processes, even seemingly problematic factors such as drying in harsh environments will produce coffee with a complex taste unique to this region. The impact of this unique microclimate is believed to create the only extraordinarily fruity, powerful and clean transparency in Central America.
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