Producer: María Felícitas Mairena de Günkel Farm:  San Antonio  Region: El Arenal Natural Reserve, Cordillera Isabelia, Matagalpa Variety: Parainema Process: Natural Carbonic Maceration Altitude: 990 - 1100 masl Harvested: 2022 Cupping score: 88.5   CUPPING NOTES: Floral Violet, Coconut, Pineapple, Blueberry, Tropical fruit, Red ripe fruit, Amaretto, Cacao nibs. Sparkling acidity with a medium and dense body.   The Günkel Mairena family acquired the San Antonio farm in 1976. This farm was mainly dedicated to cattle farming and a small coffee area. The pasture areas were reforested to convert them into coffee plantations under shade. Today the farm is run by Maria Felícitas Mairena de Günkel.   The farm's coffee is produced under the shade with agroforestry systems and good agricultural practices under the Rain Forest Alliance certification standards.45% of the farm area is a forest reserve located in the El Arenal Nature Reserve, one of Nicaragua's few cloud forest reserve areas. In this mist mountain area, several water sources are born, which are protected and supply the community of Las Escaleras in Yasica Norte with drinking water. Water production in the farms' mountain area is abundant and feeds the Yasica River basin.   The forest area of the farm is a critical habitat and refuge for the flora and fauna of the region. The animals seen are black panthers, jaguars, deer, collared peccary, coatis, agoutis, and birds such as the bellbird, quetzal, and goldfinches. The presence and importance of fauna on the farms are reflected in the San Antonio logo, a Bell Bird in danger of extinction.   San Antonio was the largest farm with organic production in Nicaragua from 2001 to 2009. Organic production stopped since the market did not pay a fair differential to compensate for the high costs that organic production entails. In San Antonio, a small school was built for small children from farms who have not yet entered primary school, which has been used for adult education and as a recreation area.   The San Antonio farm is a finalist in the cup of excellence of Nicaragua 2021 with a batch of Obata Natural.     The process.   The coffee is picked by hand when the cherries have a high degree of ripeness between 19 and 23 degrees Brix. The coffee is transported from the field to the wet mill in small plastic boxes so that the coffee cherry does not break.   Then, the cherries are floated to separate unripened cherries and placed in containers equipped with air valves so that only the gas produced by anaerobic fermentation comes out and no outside air enters. The containers have a second valve to inject the fermentation, thus ensuring an anaerobic fermentation. The vessels are injected with compressed carbon dioxide through a second valve once a day.   The coffee is left to ferment anaerobically in the containers for 72 hours. Then, the coffee is placed on African beds directly in the sun for 8 hours to lower the humidity. After, the cherries are dried slowly for 28-30 days in shaded African beds in saran tunnels with a shade percentage of 80%.