Nicaragua

Smooth and aromatic with hints of caramel, bright acidity and a full body, rounded out with a nutty, dark chocolate finish. This well-balanced coffee is of very good quality!

100% Arabica

Variety: Caturra, Catimor & Catuai
Location: Jinotega and Matagalpa
Altitude: +900 meters
Soil type: volcanic
Type of shade trees: mixed (Ingas, native trees, banana plants)
Precipitation in mm/year: 2,500
Average annual temperature: 20°C
Coffee production potential of the region (El Capitán): ± 50,000 bags
Amount produced per crop: ± 30,000 bags
Harvest period: from December to March
Picking method: manual, at least 2 to 3 rounds of picking
Washing method: traditional washing and fermentation
Drying method: 100% sun-dried
Preparation: picked entirely by hand
Name of processing facility: Beneficio Las Trincheras (Cojacafé: Compañia Jinotegana del Café)
Region: The provinces of Jinotega and Matagalpa are located in the mountainous region in the north. Together, they produce the majority of Nicaragua's coffee. Near the city of Matagalpa, a broad plateau is surrounded by high mountains, allowing the coffee to dry optimally in the sun.