Apple・Black Currant・Orange

Nicaragua El Progreso

Cafetoria Roastery

Roaster: Ivan Ore

Uriel Chavarría Meza is a coffee producer in the fourth generation, so the passion for coffee in the Meza family is infinite. Uriel’s father first planted coffee trees in El Progreso as soon as he bought the plot in 1994. Although economic life in the family has long been associated with coffee, which has always been and continues to be his greatest passion.

The farm is 25 hectares and located in Jinotega which is the largest coffee growing area in Nicaragua. Climate at the area is cool, the average temperature varies between 15-26 °C.

The natural treatment lasts around 3-4 weeks and is one of the longest methods. The coffee is dried until the berry skin takes on a pronounced dark color, and the bean completely separates from the dried pulp, which can be heard by the characteristic patter of the bean in the middle of the dry husk. Drying lasts until the moisture content of the grain reaches 12%. After drying, the berries are collected in bags so that the bean can exchange moisture.

Country: Nicaragua
Region: Jinotega
Farm: Finca El Progreso
Farmer: Uriel Chavarria
Varieties: Сatrenic, Marseillaise, Caturra
Growing Altitude: 1200 m
Processing: Natural