Los Suyates, Nicaragua, Anaerobic Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Apricot, black tea and orange
Low stock
COFFEE PROFILE
This Anaerobic Washed Parainema lot has many fruity and complex notes. Sweet, fruit notes like apricot and orange are present throughout the palate, and are complimented by a black tea quality with every sip.
| TASTES LIKE | Apricot, black tea and orange |
| ROAST | Filter |
Story
Los Suyates Parainema Anaerobic Washed comes from Finca Los Suyates, a high-altitude farm in the Dipilto region of Nueva Segovia, Nicaragua, owned and operated by first-generation producer Mario Gonzalez. Once a timber plantation, the land was converted into a shaded agroforestry coffee farm after forestry laws changed in 2006, with native trees and vegetation supporting soil health and cherry development. The farm sits near El Volcán, less than five kilometres from the Honduran border, at elevations of 1,400 to 1,650 metres above sea level, where cool conditions slow cherry maturation and enhance bean density and sweetness.
Parainema is a core variety at Los Suyates, valued for its resilience and its ability to express complexity through fermentation. This lot is produced using an Anaerobic Washed process, where ripe cherries are hand-picked, sorted, and fermented in sealed, oxygen-free tanks before being depulped, washed, and dried slowly on raised beds or controlled patios. This layered approach preserves washed clarity while adding aromatic intensity and depth. The coffee reflects Mario Gonzalez’s commitment to innovation, terroir expression, and precise farm-to-mill execution.
| PRODUCER | Mario Gonzalez |
| REGION | Dipilto-Jalapa, Nueva Segovia |
| VARIETAL | Parainema |
| PROCESS | Anaerobic Washed |
| ALTITUDE | 1400-1650 masl |
Origin
Coffee was introduced to Nicaragua in the early 19th century, but it was the northern highland regions of Nueva Segovia, Matagalpa, and Jinotega that proved best suited to high-quality Arabica, thanks to their altitude, cooler climates, and fertile mountain soils. In Nueva Segovia, particularly across the Dipilto mountain range along the Honduran border, coffee became the backbone of the rural economy throughout the 20th century, shaped largely by small and medium family farms.
Historically, production in the region centred on commercial washed coffees. Over the past two decades, however, Nueva Segovia has undergone a clear shift toward specialty-focused cultivation. Improved agronomic practices, access to technical support, and the growth of on-farm wet mills have allowed producers to take greater control over processing and quality. Today, Dipilto is recognised as one of Nicaragua’s most consistent sources of high-quality specialty coffee, known for dense raw material, high sweetness, clean structure, and increasing compatibility with both classic washed styles and modern fermentation-driven approaches.
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 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:45 |
| Best Freeze Date | 7-12 days after roast |
FAQs
No FAQ items found for this product.
