Nicaragua El Poste: Sample Coffee Roasters

Nicaragua
El Poste

Despite the adversities faced on his farm, Guillermo feels blessed for the opportunities he has experienced in the realm of coffee. We’re finding notes of cranberry, black cherry, and shortbread.

Washed process Caturra

Flavour: cranberry, black cherry and shortbread

Body: Acidity:

Roast: omni (filter + 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.

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

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
Tasting notes: Cranberry, black cherry and shortbread
Roast style: Omni (filter + espresso)

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.