Nicaragua
Gregorio Roberto Herrera

Something different! The 36h anaerobic washed fermentation gives a highly fruity profile, closer to a natural process coffee.

Anaerobic washed process Caturra

Flavour: red apple, frangipane, passionfruit

Body: Acidity:

Roast: omni (filter + espresso)

La Estrella is located in the department of Nueva Segovia, within the municipality of San Fernando, less than an hour away from Ocotal, where Caravela’s drying and purchasing station is situated. In fact, Gregorio was inspired by the beneficio center when naming his farm, La Estrella. Coffee has been a part of Gregorio’s family for generations. He comes from a traditional coffee-growing family and hopes to pass this passion on to his children.

In 2009, Gregorio decided to buy a piece of land, continue the family tradition, and start his own coffee business. However, four years later, he realized he needed to change the way he had been producing coffee. That’s when he met Caravela and learned about specialty coffee. He saw an opportunity to become more sustainable over time and improve his quality of life.

He had to adjust some parts of his farm’s process, like harvesting practices and wet milling methods, including adopting longer fermentation techniques. In the beginning, he says it was challenging because it was a whole new approach—different from what he had been used to. But today, he looks back with pride, knowing it was worth every second and every penny. Not only have his farm and processes improved, but his lifestyle has transformed since he began producing specialty coffee. For instance, with the extra income he earned, Gregorio purchased another farm, which he calls El Palmar.

Today, he works alongside his son, who helps him throughout the entire coffee process. Together, they manage everything. Their farm is made up of 80% Caturra and 20% Catuaí. They harvest only ripe cherries and then carry out an anaerobic fermentation for 36 hours. Afterward, they wash the coffee before taking it to Caravela’s drying station, just 40 minutes away in Ocotal.

Sourcing and ingredients

100% Caturra coffee beans, 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: Gregorio Roberto Herrera
Farm/Coop: Finca La Estrella
Country: Nicaragua
Region: Nueva Segovia
Altitude: 1471m above sea level
Varietals: Caturra
Process: anaerobic washed
Body
Acidity
Tasting notes: Red apple, frangipane, passionfruit
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

Anaerobic 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.