• Relatively light and crispy cup
• Yellow fruits
• Subtle acidit
We are very happy to offer a great all purpose Nicaraguan coffee from the Jinotega department for a second consecutive year.
The variety of the fully washed coffee is mainly Caturra, with a bit of Catuai.
The beans are dry milled and bagged by the well known Aldea Global Co-op.
The quality team at Aldea Global selects the coffees from the production of their farmer members based on cup profile and physical quality of the beans. Typically, producers have their own infrastructure to wet-process and dry their coffee, as transporting the cherries to a central wet-mill would take too much time, which would compromise the quality. The dried parchment is sent through the dry mill of Aldea Global right before export.
This coffee is a Rainforest Alliance and Fair Trade labeled coffee and just as last years Jinotega San José, the value for money is incomparable.
• Typical Natural processed flavors
• Nice body
• Sweet and ripe tropical fruits
This Natural processed micro lot was a left over from the Italian Aeropress Championship this year and truly unique.
Finca La Argentina is a jewel in the Dipilto crown. It has been owned by Roger Peralta and his family since 1920 and is an incredibly beautiful farm. A steep 30-minute drive from the local mill town of Ocotal, Nueva Segovia’s capital, is all it takes to reach Finca La Argentina. The 80 hectare farm is set within, and is indeed part of, a beautiful mountain forest where many varieties of indigenous trees flourish alongside all kinds of flora and fauna.
The variety is Caturra, a cultivar from Brazil and a mutation of Bourbon which is much higher yielding. The tree will not reach the same height as Bourbon and typical characteristics associated with the variety are brightness and medium body.
Very mild cup, light body, clean, peach
Dr. Mierisch owns seven farms total, and Finca San Jose was the lastest purchase in the Nicaragua region of Jinotega. Purchased in 2003, this farm was a testament to their commitment as it was by the beautiful Lake Apanas but was acquired in a tough financial situation for the Mierisches. As Dr. Mierisch stated while we visited him this year, “This is a paradise among coffee farms.Perhaps I will build a small house and retire here, overlooking the coffee plants and Lake Apanas in the background. Sounds like a dream come true.
The farm in divided in plantios, sections that are easily manageable and easy to track as the coffee is harvested every day. Every sack of coffee cherries is documented with the area of the farm and the workers’ names. This is the simplest but most powerful way to track quality and to also track for yield purposes. Producers need to know what each plot is able to yield, and how many passes (times to pick the cherries at their ripest point) it takes to clear a specific plant.This helps them plan ahead for the next year and ensures that they are only picking the ripest cherries with every pass.
The variety of this lot is Red Catuai.
– Flavors in between perfume and gin : Musk Cologne, floral, spruce buds.
The most special about this bean is its flavor of course, although there’s something special about the variety as well; Red Caturra.
It is a derivative of the C. Arabica found in Brzail in 1950 and sent to country’s like Hawaï, El Salvador and Nicaragua and similar to the Red Catuai and Pink Bourbon.
The processing of this bean is Fully Washed.
The farmer’s name is Misael Sauceda; As the history of many farms goes, Misael Sauceda Olivera and his brothers each inherited a part of the land of their father, Porfirio Sauceda. Misael, however, was lucky enough to be the only brother with a passion for coffee, so he was able to buy the lands from his brothers and gradually expand his own land. In the twelve years that the Cup of Excellence program has been running in Nicaragua, Misael’s La Divina Providencia made it to the international selection five times, ranking second in 2012. With the money he received from these successes, he has been able to greatly improve his farm and
buy a new farm, Santa Maria de Guadalupe.
It’s been a while since we tasted such a clean and subtle coffee from Nicaragua. While lots of Central country’s struggle with this years crop; Nicaragua, and more in particular Misael Sauceda seemed to have found a way around it.
Nicaragua Mierisch Los Placeres Pacamara
De familie Mierisch is een legendarische koffiefamilie die 5 mooie grote plantages runt in het zuiden van Nicaragua, Matagalpa, bij San Ramon.
In Antwerpen zijn ze vooral bekend om hun mythische Maragogype. Zowat ‘s werelds grootste koffieboon, maar meestal met vrij weinig diepgang.
Bijna evengroot, maar met al wat meer aroma, en opgediept in de haven van Hamburg, is de Pacamara variëteit. Mogelijk bieden de Caturra, Catuai of Bourbon nog meer diepgang, maar we vonden het wel eens de moeite om zo een zachte koffie met lage aciditeit aan te bieden.
Vrij vertaald betekent Los Placeres ‘de geneugten’, en dat is dus ook wat ze aanbieden. En niet alleen de bonen, maar ook de plantage zelf zou een der mooiste van heel Centraal Amerika zijn. Op (slechts) 1000 meter hoogte wordt de koffie verbouwt in een prachtig natuurgebied waar ook een zuivere rivier door loopt. Dit zou aan de basis liggen van hun extreem mooi gewassen koffie’s.
We proeven in de kop heel zachte smaken, het zoete van honing en karamel en een lichte cedar en notige (pecan) afdronk.
De koffie heeft ook een Rainforest Alliance fair trade label.