Nicaragua

La Roca

Flavours of pear, malt, pineapple
Body     Acidity

Best as black espresso/filter

This coffee is from La Roca in Nicaragua, produced by 65 small-scale coffee growers in the cordillera of Dipilto. It’s a nature reserve with an incredible level of diversity in flora and fauna.

Located very close to the Honduras border, Dipilto is popular for the annual celebration of the Guadalupe Virgin feasts, named after the Virgen de la Piedra, who looks down from the sacred monument above Dipilto. And it’s this rock that gave La Roca its name.

Specialty coffee is what’s making Dipilto a well-known area, with its the elevation, soils, and microclimates combining to make this region the ideal place to grow exceptional coffees.

Caravela, our sourcing partner in the region (and fellow B-Corp) began working with the small-scale growers in this area back in 2012. A year later they set up a coffee cupping lab in Ocotal, the region’s capital, bringing their technical knowledge and support to farmers, helping them produce better quality coffee.

The true potential of Nicaraguan coffee has been hindered by a long history of political instability and natural disasters. More recently, successful programs such as the Cup of Excellence competition and the Nicaraguan Specialty Coffee Association have helped realise the potential of Nicaraguan coffee with a lift in the quality of crops and production, resulting in delicious coffees such as this.

Producer

65 Small Scale Coffee Growers

Country

Nicaragua

Region

Nueva Segovia

Altitude

1250-1500m above sea level

Process

Washed

Harvested

October 2018

Body

Medium

Acidity

Low

Roast style

Omniroast

Map showing location of Nicaragua La Roca

What makes up Nicaragua La Roca?

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.


Coffee delivery: coffee in resealable bag and farm information card

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