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.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Guillermo Ayestas And Rosa López
Farm/Coop: El Poste
Country: Nicaragua
Region: Nueva Segovia
Altitude: 1,300 - 1,700m above sea level
Variety: Caturra
Process: washed
Importer: Caravela
Body
Acidity
Tasting notes: Cranberry, black cherry and shortbread
Roast style: Omni (filter + espresso)

Variety

Caturra variety

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.