Chocolate・Gooseberry・Caramel-toffee

Nicaragua La Coquimba

Kahwe

Roaster: Joonas Pitkänen

This lot is produced by Ener Elias Rodas at the La Coquimba farm. Catuai and Caturra is grown here and harvested between November and March. After being floated for selection, the coffee is fermented for 18-24 hours before being pulped and washed again, before being dried on raised beds.The lot comes to us from the Cafetos de Segovia mill which is located in Ocotal and surrounded by coffee land, making it easy for producers to deliver the wet parchment the same day as they harvest and process it.

Country: Nicaragua
Region: Nueva Segovia
Farm: La Coquimba
Farmer: Ener Elias Rodas
Varieties: Catuai, Caturra
Growing altitude: 1300-1400m
Process: Washed