Single Origin - Nicaragua El Diablo - Natural

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Comforting
  20
• Funky
  20

It’s no secret, we love to carefully blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. coffees (our name is a bit of a giveaway). But even we have to admit, many specialty-grade coffees are just so tasty and vibrant, that there is no need to mess with these gems. We’re excited to introduce a new Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources.: this time it's a 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. coffee from Nicaragua, sourced through our friends at Caravela. Grown at 1,300 masl within the Cerro Datanlí - El Diablo Natural Reserve, this coffee comes from the cloud forest straddling Matagalpa and Jinotega, a landscape of steep slopes, rich biodiversity, and the streams that give the reserve its name (Datanlí, meaning "where water falls"). SmallholderSmallholderA 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. producers here, working farms averaging 20 hectares, grow a mix of CatuaíCatuaíA 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. and Catimor, hand-picking only ripe cherries during the January to March harvest. Following picking, the coffee is fermented in tiled tanks for 36 to 48 hours before being dried slowly on patios or raised beds for 30 to 45 days, a traditional washed processWashed 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. that allows the cup's clarity to shine through. The result is a coffee with notes of chocolate and red fruits, a medium bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., and a bright, malic acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. that reflects the character of this unique mountain region. Sourced through Caravela Coffee, El Diablo is a cup that speaks to both the biodiversity of its cloud forest origins and the care of the producers who tend it; a well-balanced, vibrant washed Nicaraguan with a real sense of place. You can expect a real tropical fruit flavour explosion when sipping this great coffee. Expect vibrant notes of Passionfruit and fresh juicy Alphonso Mangoes, followed by Jasmine-like floral notes lingering on your tongue after you finish your cup.