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Nicaragua

El Poste

Flavours of cranberry, black cherry and shortbread
Body     Acidity

Roasted omni for filter and espresso

Finca El Poste underwent challenging times when the land faced foreclosure by the bank due to an outstanding debt. Shortly after, in 1998, Hurricane Mitch swept through the farm, devastating the coffee trees and all farm infrastructure.

The financial institution responsible for the foreclosure decided to auction off the land to interested parties within the region. Numerous potential buyers sought to take advantage of what they believed would be a valuable piece of land sold at a low price. However, just as the deadline approached, Guillermo, the previous owner, managed to improve his financial situation. He invested all his strength and effort to reclaim ownership of the farm. The name ‘El Poste’ originates from this event, signifying that despite the obstacles Guillermo faced, no one else could purchase the farm in the end.

In 2012, misfortune struck again as Guillermo’s coffee trees were heavily affected by leaf rust. This necessitated clearing out all his trees and starting anew from scratch. Despite the adversities on the farm, Guillermo feels profoundly blessed for the opportunities he has experienced in the realm of coffee. Despite his setbacks over the years, Guillermo has consistently risen and his unwavering passion for coffee has always persevered.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

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Producer

Guillermo Ayestas And Rosa López

Farm/Coop

El Poste

Country

Nicaragua

Region

Nueva Segovia

Altitude

1,300 - 1,700m above sea level

Varietals

Caturra

Process

Washed

Body

Acidity

Roast style

Omniroast

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Nicaragua

The true potential of Nicaraguan coffee has been hindered by a long history of political instability and natural disaster, however successful programs such as the Cup of Excellence competition and the Nicaraguan Specialty Coffee Association have helped drive the potential of Nicaraguan coffee into real quality production

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

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