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Nicaragua

La Ventaja

We find flavours of fruit cake, apricot

Body     Acidity

Roasted omni for filter and espresso

La Ventaja is a family farm owned by Ram贸n Paguaga and his sons, Sergio and Norman Paguaga Gonz谩lez. The farm started in 1976 when Ram贸n Paguaga purchased some land. Ram贸n started with very little but step by step he began to plant coffee trees.

Even after he started to produce his first lots of coffee he still faced a huge obstacle. Ram贸n鈥檚 farm didn鈥檛 have vehicle access, so in order to sell the coffee, it needed to be moved on horses. For Ram贸n, this was the biggest disadvantage of the coffee farm, making something which really shouldn鈥檛 have been very difficult, a long and arduous process.

Fortunately, with some government help, access to the farm became easier and Ram贸n finally saw a more positive future in being a coffee grower.

The name La Ventaja, translates to 鈥淭he Advantage鈥 – and Ram贸n says it comes from the opportunity that he saw when the new roads arrived.

With the passing of the years, Ram贸n and his sons have purchased new pieces of land in order to enlarge their farm and increase their coffee production.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

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Producer

Paguaga Family

Country

Nicaragua

Region

Nueva Segovia, Diplito

Altitude

1350-1400m above sea level

Varietals

Pacamara

Process

Washed

Harvested

March 2019

Body

Medium

Acidity

Low

Tasting notes

Fruit cake, apricot

Roast style

Omniroast

Map showing location of Nicaragua La Ventaja

Varietals

Pacamara varietal

A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958

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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