Nicaragua – La Coquimba

 12.26 36.79

Country: Nicaragua
Region: Dipilto, Nueva Segovia
Processing station: La Coquimba
Altitude: 1200 -1300 m.a.s.l.
Varietal: Caturra
Processing: washed

Taste: caramel, roasted hazelnut, plums, low acidity

We chose the coffee from Ener Elias Rodas because of its complexity, which it has thanks to the Caturra variety.
You can look forward to a complex, clean cup of coffee with tones of caramel, roasted hazelnut and plums. The body of this coffee is buttery cream and robust mouthfeel. That’s why we think it’s a great choice for your breakfast cup of coffee.

 

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PRODUCER

The farm La Coquimba, which lies at an altitude of 1200 – 1300 masl, was bought by Elias in 2015. He and his wife grow varieties of caturra, catimor and catuaí on 8.5 hectares of land.
The family also grows bananas, which grow quickly and year-round (steady income even outside the coffee season). At the same time, they ensure the supply of nutrients to the soil and shade the coffee trees. Thanks to the fallen leaves of the banana tree, moisture is retained in the soil and at the same time the layer of leaves prevents the overgrowth of grasses and other weeds between the coffee trees.
Elias also grows avocados, guava and a local species of tree called the Bucaro tree, which has beautiful orange flowers.

PROCESSING

The coffee is dried partly on the farm and partly at the Cafetos de Segovia processing station by sisters Ana and Martha Albir in Ocotal.
About 80% of the coffee is processed here by the washed method. Most farmers deliver coffee that has already been depulped in so-called wet parchment. However, some transport whole cherries, so Cefetos de Segovia has control over the all stages of processing
After depulping, the coffees are spread on a concrete patio, which is covered with black mesh, so that the coffee does not lie directly on the concrete. Drying begins with 5 – 6 days in direct sunlight and then the coffee is moved to patios, which are shaded from the top so that it is not exposed to direct sunlight. The employees of the processing station move the coffee every 3 – 4 hours, as the sun is really strong at this low altitude (less than 900 m) and could cause the cracking of the parchment (outer shell), which carries the consequent risk of taste defects.

VARIETY

Caturra is a dwarf natural hybrid of the bourbon variety. The first mentions and found plants are from the mid-1950s from Brazil. Farmers quickly fell in love with variety because of its small size and ability to plant a larger number of plants in a smaller area and thus increase the profitability of farms.
Caturra has great taste properties, unfortunately it is very susceptible to disease.

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