Nicaragua - Finca Un Regalo De Dios Yellow Catuai | Natural - Archived

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Funky
  20

Finca Un Regalo de Dios is located in the Dipilto-Jalapa mountain range in Nueva Segovia, Nicaragua and sits at a range of elevations between 1,350 m.a.s.l. at the “low” end, and 1,800 m.a.s.l. at the top. In total, the farm is 179 acres, with around 130 acres planted in coffee. Of those 130 acres of coffee, Luis grows the following varieties: Red & Yellow CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., Pacamara, Maracaturra, Java, BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., SL-34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Catimore and some Hybrids. The farm is situated in the municipality of Mozonte (in the community of Quisuli) and the clouded forest creates a micro climate with temperatures ranging from 10 degree to 16 degrees Celsius. Finca Un Regalo de Dios has a loose sandy soil, with abundant humus and has an annual rainfall of between 1,400mm and 1,600mm. In addition, the farm has a rich biodiverse environment of fauna and flora, with an abundance of broad-leaved trees and conifer species. All of this together, creates for optimal coffee growing conditions. The care and processing that goes into every lot is second to none, with careful detail at every stage. This lot starts by bringing the cherries to the 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. after careful picking. They are then floated and de-pulped and immediately taken to Beneficio Las Segovias to be laid on African Beds to dry for 21 to 25 days. For the Naturals, the coffee also undergo careful picking, is then floated and also taken to Beneficio Las Segovias to be laid on African beds to dry for between 25-30 days. Recommendation: RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time: 2-3 weeks Espresso: 1:2-2.4, 30s, 93c Filter / Pourover: 1:15-1:16 - 92c