Nicaragua
La Roca

Flavour: pear, malt, pineapple

Body: Acidity:

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.

Sourcing and ingredients

100% 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: 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
Tasting notes: Pear, malt, pineapple
Roast style: Omni (filter + espresso)

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.