BLEND OF THE MONTH - SEPTEMBER
Our choice for September's Welcome Guest coffee is: NICARAGUA EL DIABLO.
This coffee is a delicious medium blend producing flavour notes of Caramel, Apple and Plum. Grown in the region of Jinotega, at an elevation of 100 – 1.400 MASL and processed through a washed and natural method.
Originating from the mountains of Nicaragua, El Diablo is grown on the Natural Reserve Cerro Datanli in Jinotega, also known as the city of mist.
The Natural Reserve is one of the richest and diverse ecosystems in Jinotega, known for the biological wealth of fauna and flora of the tropical cloud forest, economic values representing water and productive resources and the socio-cultural and environmental importance of its environment.
The farms who curate this gorgeous coffee stand out for being innovative while adapting to change. Most of them are medium-sized farmers with more than 20 hectares of land, growing other crops for consumption besides coffee, such as carrots, radishes, celery, and staple foods.
They produce some of the best coffee from Nicaragua while being environmentally conscious having waste management systems to treat water, use the coffee pulp as fertilizer and build living barriers or windbreaks around the farms.
The main varieties grown here are Catuai and Caturra, but exotic varieties like Pacamara and hybrid varieties like Catimor have also increased to diversify varieties at the farms. More than 10 years ago, the focus was on large-scale commercial coffee production, so over time, efficient agricultural production systems have been developed that are well-adapted to the agro-ecological conditions. Today, with the shift to specialty coffee production and processing techniques, they produce some of the best coffee from Nicaragua while being environmentally.
Processed through a washed and natural mathod,
For washed and natural coffee, the drying process takes place in their La Concordia drying facility, which is equipped with three-level raised beds and a cupping lab in Jinotega, closer to the farms. Thus, farmer partners deliver wet parchment or coffee fruit during the day for drying in this facility, which takes between 12 and 25 days, depending on the process. Their team of highly qualified quality analysts and drying site managers guarantees that the moisture content reaches a 10 to 11% range before storage to ensure shelf life. Afterward, the dried parchment or sun-dried cherries are sent to our drying mill the La Estrella and HQ in Ocotal, Nueva Segovia, for milling and export.