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Milk-based coffee

Los Suyates Lot 889, Nicaragua, CM Natural

$22.50
$22.50
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Chocolate, raisin and red fruit

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COFFEE PROFILE

This CM Natural processed Catuai lot has many dark and complex notes. Sweet, dried fruit notes like raisin and red fruits are present throughout the palate, and are complimented by a smooth chocolate quality with every sip.    

TASTES LIKE Chocolate, raisin and red fruit
ROAST Filter

Story

Los Suyates farm, located near El Volcán close to the Nicaraguan-Honduran border, was transformed from a timber plantation into a thriving coffee estate by owner Mario Gonzalez in 2006. This shift was driven by changes in forestry laws, leading Mario and his family to focus on coffee cultivation, particularly Catuai and Catimor varietals.

The farm's unique microclimate, with dense surrounding vegetation, provides natural windbreaks and shade for the coffee plants. Large trees and native shrubs create a biodiverse environment that supports natural fertilisation, contributing to the production of high-quality coffee with distinctive flavours. Mario also experiments with advanced processing techniques like Carbonic Maceration, enhancing the farm's coffee quality.

Supported by Bridazul, a local organisation helping coffee producers in the Dipilto region, Los Suyates has improved its coffee production and gained global recognition. Mario Gonzalez's blend of traditional farming with modern techniques has made Los Suyates a key player in the specialty coffee industry, contributing to the region's growing reputation for premium coffee.

PRODUCER Mario Gonzalez
REGION El Volcán, Dipilto, Nueva Segovia
VARIETAL Catuai
PROCESS Carbonic Maceration Natural
ALTITUDE 1450-1700 masl
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Origin

El Volcán, Dipilto, Nueva Segovia, Nicaragua

El Volcán, in Nicaragua's Dipilto region of Nueva Segovia, is renowned for its high-quality speciality coffee. The region's ideal coffee-growing conditions, with altitudes between 1,200 and 1,800 meters and fertile volcanic soils, contribute to the distinctive flavours and aromas of its beans.

Coffee farming in El Volcán is rooted in traditional, sustainable practices passed down through generations. Small, family-owned farms carefully cultivate coffee under shade, which slows maturation and enhances the complexity of the beans' flavour profiles. The coffee is typically processed using the washed method, preserving the bright acidity that defines the region's coffee.

Coffees from El Volcán are celebrated for their well-balanced flavours, often featuring notes of citrus, red fruits, floral undertones, and chocolate. The region's reputation has been bolstered by its consistent success in international competitions, showcasing the exceptional quality of its coffee and the dedication of its farmers.

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 18-30 days after roast
Brew Parameters Dose 20.7g in the portafilter to extract 37g in the cups in 25 seconds at 93.5 degrees and add 120g milk weight per single espresso
Best Freeze Date 24-28 days after roast
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