Nicaragua Matagalpa

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Producer: Various SmallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. Origin: Matagalpa Varietal: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Parainema Altitude: 1200-1600 metres above sea level Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Flavours: Floral, Citrus, Red Berries Importer: Keynote Where is it from? The Region Matagalpa is the second largest coffee region in the country. As such, we have a network of buying centers across Matagalpa with over 25 buying points to provide access to farmers in the most remote communities. Altitudes in Matagalpa range between 700 and 1,400 metres above sea level and temperatures range from between 15C and 32C, which combined provide a good mix for post-harvesting processes such as prolonged fermentations and microbial activity throughout the day. The region gathers a wide range of coffee varietals, some have been in the region and country for many generations and others come from recent innovations in the Central American region. As such we can find Caturra, Red Catuai, BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Pacamara, Parainema and Marsellesa. Matagalpa also is the best place to build a Dry mill facility. Between the city of Matagalpa and the city of Sebaco there is a micro climate optimal for the drying and milling processes. In fact by far, the majority of the dry mills in Nicaragua are located in this region. The Process Coffee cherries are harvested by hand from sunrise until 3 pm. They bring all the cherries back to the farms’ wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. where it is weight and manually pulped. Coffee is left to dry ferment overnight for about 10 - 12 hours depending on the farm’s altitude and ambient conditions. Once the coffee reaches its fermentation point, it’s thoroughly washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and immediately bagged, as wet parchment, then they delivered to our buying point. Coffee is sundried and it will take within 8-11 days to reach a 12% humidity depending mostly on weather conditions. We have 31 hectares around our dry mill fully covered with tarps for this sole purpose, this process is done mainly or almost fully by women employed by Covoya's parent company ofi. Onc