Roasted by Odd Kin in Bristol
Produced by Luis Alberto Balladarez in Nueva Segovia
Tasting Notes:
Wild strawberries, blueberries, vanilla
Process: Natural
Altitude: 1500 MASL
Varietal: Pacamara
Brew: Espresso & Filter
This is a seriously complex naturally processed coffee that hits you with so many different aromas and flavors. Don’t expect the usual big, boozy hit you get when sipping on most naturally processed coffees. For us it’s all about the forest fruits, sweetness and it reminds us of eating a berry pie covered in vanilla cream.
This is our 2nd visit to Luis Alberto and his Un Regalo de Dios farm. Last year's crop was such a hit we couldn’t resist going back for more!
Trading directly with farmers means that they are properly rewarded for their skill and craftsmanship and it is these relationships that we are looking to grow and develop year on year. It’s also awesome for the farmer to know who’s roasting up their tasty beans on the other side of the world!
Luis’ Finca (Farm) is called ‘Un Regalo de Dios’ and can be found in the Dipilto and Jalapa mountain range. He shares a processing mill with Finca ‘La Esperenza’ meaning that they can pool their resources and continually look to improve the quality of their coffee each year. Funnily enough, La Esperenza is the second Nicaraguan coffee we’ll be sharing with you this year - two coffees from the same region, processed slightly different and both tasting pretty damn sweet! We’ve really enjoyed sipping this coffees next to each other and looking out for the differences.
Luis owns the farm and is the man bringing the energy to this operation, with a real focus on providing opportunities for people in producing coffee, not only economically but also in their day to day lives. The farm is divided into micro lots based on location and coffee varietals which gives us the opportunity to roast these seriously high quality coffees for you.
The coffee cherries are harvested by hand when they’ve reached their perfect ripeness, following this the fruits are fermented by spreading the whole cherries on raised African drying beds until they have reached optimum moisture content.