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Nicaragua El Avion Lot 860, Carbonic Maceration Natural

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$19.00
Sale price
$19.00
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Tropical, dried fruit and cacao

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COFFEE PROFILE

This combined lot of Carbonic Maceration processed Catuai and Catimor coffees has a range of flavours that transform as it cool. A sweet, tropical fruit note transitions into notes of dried fruits, with a finish that reminds us of cacao.

TASTES LIKE Tropical, dried fruit and cacao
ROAST Filter

SOURCING

Mario Gonzalez’s farm ‘El Avión’ (‘the plane') is located in the region of Mozonte in Nueva Segovia, Nicaragua. Before 2006, the land that currently supports the El Avión coffee farm was used for forestry, particularly pine trees. In that year, the production of timber in the area was significantly reduced by law, so the Gonzalez family made the momentous decision to move into producing coffee.

On land never touched by a coffee plant, the Gonzalez family started from scratch and transformed the pine forest plantation into a fantastic coffee farm. Assisted by Mario’s son-in-law Jario, a qualified agronomist, the family planted a range of trees beneath the shade of the large conifers. The shade from these large trees provides ideal conditions for growing the coffee plants, and the fallen pine needles provide ample ground covering that doesn’t impede the amount of rainwater the plants can receive.

Mario and his family grow the Catuai and Catimor varieties, using variety of processing methods for single and mixed lots of these varietals. The carbonic maceration coffees, including this combined varietal lot, are processed with the help of Project Origin and their local partners in Nicaragua, Bridazul.

PRODUCER Mario Gonzalez
REGION Mozonte, Dipilto, Nueva Segovia
VARIETAL Catuai and Catimor
PROCESS Carbonic Maceration (CM) Natural
ALTITUDE 2000 masl
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Origin

Mozonte, Dipilto, Nueva Segovia, Nicaragua 

Mario Gonzalez and his family work closely with Bridazul, close partners of our main green bean partner, Project Origin. Bridazul are committed to securing fair value for producers through considering the cost of production and quality of the coffee, and commit to not selling coffees in a way that loses money for the producers. Simultaneously, where coffee quality is high but cost of production is not, the pricing is not exaggerated unnecessarily – this helps build relationships between buyers and producers that are mutually beneficial long term, where both parties can feel secure and justified in their part of the sale.


Founders of Bridazul, Claudia and Tim, work with producers such as Mario to encourage connection, community and information sharing. By doing this, they aim to help producers throughout Dipilto to increase the quality of their coffees and provide more for their communities.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 7-20 days after roast
Brew Parameters Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 88-91 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 2:15 and 3:00
Best Freeze Date 8-12 days after roast
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