Espresso Coffee

El Recuerdo, Nicaragua, Washed

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Orange, malt and toffee

Weight 200g 1kg

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200g 1kg

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COFFEE PROFILE

This Washed Caturra lot is sweet, rounded and complex. A citrus note of orange is dominant in the aroma and acidity, and is accompanied by sweet notes of malt and toffee at the front of the palate and as it cools. 

TASTES LIKE	Orange, malt and toffee
ROAST	Espresso

Story

After the passing of coffee producer Don Eudoro Guillen, his son Eudoro inherited not just the land his father has cultivated since 1965, but also his deep passion for coffee cultivation. This shared devotion to the craft eventually led Eudoro to connect with Project Origin and Bridazul, partners who would help refine and elevate the quality of his coffee.

El Recuerdo is located near the Nicaragua-Honduras border, is particularly well-suited for growing high-quality Caturra coffee, thanks to its favourable climate. Despite the significant challenges posed by la roya (leaf rust) over the past decade, Eudoro made the deliberate choice to continue cultivating only the Caturra variety, rejecting disease-resistant hybrids in favour of preserving the exceptional quality of his coffee.

Eudoro's commitment to excellence extends beyond cultivation. At El Recuerdo, they focus on developing innovative production techniques that not only enhance the quality of the coffee cherries, but also benefit the surrounding environment. This is our third year purchasing coffee from Eudoro – we love this Washed Caturra lot not only as an expression of the potential of Nicaraguan coffee, but for the legacy of a multi-generational passion for coffee farming. 

PRODUCER	Eudoro Guillen
REGION	Dipilto, Nueva Segovia
VARIETAL	Caturra
PROCESS	Washed
ALTITUDE	1450 masl

Origin

Dipilto, Nueva Segovia, Nicaragua

Although it has a rich history of coffee cultivation, Nicaraguan coffee has enjoyed a less than favourable reputation than its neighbouring countries, such as Honduras and Costa Rica. However, growing community efforts and a renewed effort to improve quality have resulted in a number of impressive lots, including this Washed Caturra from El Recuerdo. 

The farm, nestled near the Nicaragua-Honduras border, is renowned for producing exceptional Caturra coffee, distinguished by its vibrant flavour profile. The meticulous process to create this lot begins with the selective picking of only the ripest red cherries, which occurs every 15-20 days, to ensure that only the best cherries are used.

Once harvested, the cherries are promptly pulped on the same day to maintain their freshness. These beans then undergo dry fermentation in concrete pools, which is crucial for developing the coffee's complex flavours. The beans are left to ferment naturally, allowing the sugars and enzymes to interact, which enhances the coffee’s distinctive characteristics.

After fermentation, the coffee beans are thoroughly washed to remove any remaining mucilage, and spread out to dry slowly on raised African beds. This drying process, which takes 12-15 days, is done carefully to ensure even drying and to preserve the beans' inherent qualities. The beans are regularly moved and turned to guarantee uniform drying, which is vital for maintaining the coffee's high quality.