Nicaragua

Tasting notes: Pinepple, Dark Caramel, & Grapefruit

Country:  Nicaragua

Region: La Estancia Farm, Dipilto, Nueva Segovia

Altitude: 1000m - 1350m

Varietal: Caturra

Process: Raised Bed Natural with extended Anaerobic Fermentation

Roast: Light

About This Coffee

Luis Bernardo Papuaga's small farm Finca La Estancia in Dipilto is located at a distance of 12 kilometers from the city of Ocotal, and 239 kilometers from the capital of Managua. The landscape is dramatic and naturally ideal for growing coffee due to it's aquiferous currents and elevations up to 1700masl. This natural environment combined with agronomic management, & farmers' expertise has earned the region a worldwide recognition for it's production of excellent quality speciality coffee. Dipilto's coffee has been a consecutive winner of the Cup of Excellence, coveted for its purity, aroma, texture and complexity.

Dipilto stands out for its pine forests, its banana plantations, its handicrafts made with pine leaves and above all for its Sanctuary of the Virgin of Guadalupe, better known as the Virgin of the Stone, a place very popular with thousands of promisers who come to pay homage to him and thank him for favours received.

This lot utilises a natural process. Coffee selected and harvested then laid out to dry in cherry for a total of 28 days, 22 days on outdoor raised beds and 6 days undercover. The coffee is turned regularly throughout the day and covered at night to protect from moisture. This coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.