Nicaragua - Cafetos
Regular price £7.40
Unit price per
The Flavour Profile
Nicaragua Cafetos is a medium-dark roast with a medium to full body, perfect for all brewing styles. It delivers a rich bittersweet dark chocolate flavour balanced by the sweetness of brown sugar and toffee, highlighted by bright orange and pecan notes for a vibrant, enjoyable cup.
The Little Details
In the northern reaches of the Nicaragua is the region of Nueva Segovia, bordering Honduras with high mountains ideal for coffee production. It is here, in Dipilto where three farms, Finca El Ciprés, Finca El Naranjal and Finca Santa Isabel are situated. These three farms were selected for the Cafetos Blend.
It's grown 1300 meters above sea level and is fully washed processed. It's drawn from Caturra, Yellow Catuaí, Red Catuai, Catimor, Parainema varietal coffee beans.
About the Process
During the harvest, at each farm the cherries are carefully handpicked on the steep slopes and delivered to a processing area located on the farm. This lot underwent the Washed method, which begins with the cherries being sorted for quality and submerging them in a tank of water to remove the floating cherries. Next, the cherries are dry pulped using either a two or four - nozzle machine and left to ferment in piles for 24 – 36 hours.
After fermentation is complete, the coffee is washed in channels with clean water to remove any remaining mucilage. The used water is then placed in oxidation lagoons to purify.
Once clean, the coffee is delivered to the Cafetos dry mill, located an average of 30 kilometres away. Here, the coffee is dispersed on raised beds to dry in the open sun for 3 days, then under shade for 8 days, with an additional final day in the sun. The moisture content is regularly monitored, and the coffee is moved into the shade if needed. After drying, the coffee is hulled and prepared for export.