FREE STANDARD SHIPPING IN ORDERS OVER $70! (AUSTRALIA ONLY)

FREE STANDARD SHIPPING IN ORDERS OVER $70! (AUSTRALIA ONLY)

San José Lot 883, Nicaragua, CM Natural

Regular price
$19.00
Sale price
$19.00
Regular price
Sold out
Unit price
per 

Grape, toffee and cacao nib 

- +

New in

COFFEE PROFILE

This filter coffee is fruity and has complex, changing sweet undertones. A note of grape is present in the aroma and acidity, and a sweet note of toffee transitions to a note of cacao nib as it cools. 

TASTES LIKE Grape, toffee and cacao nib
ROAST Filter

Story

Eudoro Guillen, a second-generation coffee farmer from Las Manos in Dipilto, Nicaragua, has carved out a remarkable path in the world of specialty coffee, driven by a deep sense of heritage and a commitment to quality. His farm, San José has become the cornerstone of Eudoro’s life work, a testament to the legacy left by his late father, who passed away when Eudoro was just 18 years old. The loss of his father at such a pivotal age could have been a setback – but instead, it became a source of motivation. Along with his wife, Norma Flores and his mother, Doña Silvia, Eudoro has dedicated himself to preserving and building upon the knowledge and traditions passed down to him. Over the years, San José has become renowned for producing top-tier coffees, and has gained recognition in prestigious programs such as the Cup of Excellence.

Innovation at San José extends beyond the choice of coffee variety. Eudoro and Norma have embraced modern coffee processing techniques, particularly the implementation of Carbonic Maceration (CM) via local partner, Bridazul and our green bean partner, Project Origin. This advanced technique involves fermenting coffee cherries in a controlled environment with carbon dioxide, which enhances the flavour profile of the coffee. After floating the coffee cherries to remove any that are defective, Eudoro meticulously delivers them to the dry mill for the final stages of CM processing.

Since 2019, this partnership has extended beyond San José, contributing to broader initiatives aimed at improving the livelihoods of coffee producers in Nueva Segovia, a region known for its coffee production. Project Origin and Bridazul have been instrumental in introducing and expanding CM techniques across the region, providing farmers with the tools and knowledge they need to improve their yields and the quality of their coffee. This initiative has not only helped increase the income of these farmers but has also positioned Nueva Segovia as a significant player in the global specialty coffee market.

PRODUCER Eudoro Guillen
REGION Las Manos, Dipilto, Nueva Segovia
VARIETAL Caturra
PROCESS Carbonic Maceration Natural
ALTITUDE 1250–1350 masl
slider image
slider image
slider image
slider image
map

Origin

Las Manos, Dipilto, Nueva Segovia, Nicaragua

Las Manos, Dipilto, in the Nueva Segovia region of Nicaragua, is an area renowned for its coffee cultivation, particularly its high-altitude farms that produce some of the finest coffee in the country. Located near the Honduran border, the region's elevation, climate, and fertile soils make it an ideal environment for growing coffee, particularly specialty varieties.

The farmers in Las Manos, including prominent producers like Eudoro Guillen, who manages the San José farm, have increasingly adopted advanced processing techniques to enhance the quality of their coffee. One such technique is Carbonic Maceration (CM) – a method initially developed in the wine industry – that has been adapted to coffee to bring out unique flavour profiles. CM involves fermenting whole coffee cherries in a controlled environment, leading to a coffee with distinctive and often complex flavour characteristics.

Project Origin and Bridazul, two organisations dedicated to improving coffee quality and farmer livelihoods, have been instrumental in introducing these advanced processing techniques to the region. Since 2019, they have worked closely with farmers to implement CM and other innovative practices – this has not only elevated the quality of the coffee produced, but also helped local farmers achieve better prices in the specialty coffee market.

The result of these efforts is a series of award-winning coffees, including several that have excelled in the prestigious Cup of Excellence competition, where some of the best coffees from around the world are judged. The focus on quality and sustainability has also had a positive impact on the livelihoods of coffee producers in Las Manos, contributing to the region's growing reputation as a source of some of Nicaragua's finest specialty coffees.

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 at 88 degrees C. Start with a 60g bloom for 30 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 3:00.
Best Freeze Date 8-12 days after roast
x