Maximino and his wife, Marlene, manage Santa Adela, a farm located in Jinotega, Nicaragua. The plantation is spread across steep, fertile volcanic terrain, defined by the humid microclimate of the cloud forests. The constant presence of mountain mist shields the plants from direct sunlight, slowing the ripening of the coffee cherries and fostering a high concentration of sugars within the bean. In this mountainous region, agricultural management focuses on rigorous manual harvesting, ensuring that only cherries at the peak of ripeness are selected each day.

The cherries, picked in the morning, are transported for about three hours to Finca Idealista—a model farm and experimental processing center. Here, the lot undergoes carbonic maceration: the whole cherries are sealed in oxygen-free tanks to trigger a dual anaerobic fermentation. Constant monitoring of pH levels and Brix degrees allows for precise control over acidity and sugar development, ensuring an exceptionally clean flavor profile.

On the nose, bold notes of tropical and yellow fruits emerge, accompanied by hints reminiscent of Maraschino cherries—lending an almost boozy, red-fruit quality. On the palate, the coffee proves to be lively and delightful, with every sip revealing new, nuanced layers.