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Talk about the taste of Autumn!! Clean, versatile and complex coffee, but in a comforting kind of way. Toffee apple anyone?
Nicaraguan coffee has been really interesting in the last couple of years and this lot continues the trend.
When we drink this coffee, we're reminded of toffee apples and plums. There's also a malty, nutty note which makes for really comforting flat whites. It's got that whole 'maltesers' thing going on when you add milk. In filter, it's clean and well balanced with a slightly sharp finish, like a good black tea. Definitely a comfort coffee, and just the thing to keep you warmed up and smiling during the dark days of autumn.
Origin: Los Volcancitas, Mosonte, Nueva Segovia.
Varietals: Red Catuai
Processing: Washed
Roast degree: 127 (read more).
Suitable for: All Brew Methods (read more)
Q Score: 85 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
The La Esperanza farm is owned by Carlos Alexander López Pastrana, who has had it since 1996. The farm was named La Esperanza (The Hope) because it represents their dreams of family self-sustainability and conservation of water resources for future generations. The farm is located in the Los Arados community, Los Volcancitos sector, Mosonte, Nueva Segovia, and the exact GPS coordinates are 16P 560027 152034.
On average, there are three permanent workers on the farm, but during the harvest months from January to April, the workforce increases to 25. The farm covers an area of about 25.5 hectares under coffee, producing an average yield of 10 quintals of gold per hectare. The coffee is grown at an altitude of 1650 meters above sea level on sandy loam soil. The cultivated varieties include Caturra, Red Catuai, and Maracaturra.
It covers about 5.3 hectares at altitudes ranging between 1550 and 1650 meters. The variety of coffee grown in this plot is Red Catuai. The coffee is cultivated in an eco-friendly manner with sustainable practices that are economically, socially, and environmentally viable. The farm uses forest species, fruit trees, and banana plants for shade. It also uses low-intensity pesticides, organic and synthetic fertilizers, and periodic pruning to improve the coffee plants' growth. Coffee is handpicked only when the beans are ripe.
After the coffee is harvested, it is measured, the beans are selected, floated, pulped, and then left to ferment for 18 to 24 hours. After this, they are washed with clean water. The coffee is then transported in plastic bags and new jute sacks, taking special care to ensure cleanliness during transportation.
The coffee received at the dry mill is sent to African drying beds, which are covered with a roof inside a microtunnel to prevent any contact with the ground. Plastic rakes are used to move the coffee. Once dry, the coffee is stored in a specific area within the warehouse, always separate from the other coffees handled by the mill.
Remember! - Express Shipping is FREE on orders which contain more than 1kg of coffee. You can mix and match varieties and bag sizes however you please. Single 250g bags go by Royal Mail 24 Large Letter Post and cost £2.95. To see all shipping options, click here.
