NICARAGUA SPECIALTY COFFEE - NATURAL

Los Jilgueros Farm

It has been owned by Mr. Armando Peralta Paguaga since 1972 and is the inheritance of his father Salvador Peralta Gutiérrez. The first plantation was sown with his own hands in 1973 with the Bourbon variety and in 1975 he began a renewal plan with the National Development Bank with 10 apples and the Caturra variety.

This farm has been characterized by producing excellent quality coffee, with great care in its agronomic management, selective cutting, selection and wet processing, which is reflected in the four places obtained in the final of the competition.

This is reflected in the 4 places obtained as a finalist in the excellence rate competition in Nicaragua in recent years.

Nicaragua is one of the least densely populated countries in Central America, which means that one of the main resources available to Nicaraguan coffee farmers is also one of the most important: land. Farmers mostly process their coffee on their own farms , and most of the time, the coffee is dried in large sun-drying patios.

Smallholder farmers have benefited greatly from increased post-harvest training, often accessed through cooperatives. Milling infrastructure has improved their ability to sell under their own name, thus maintaining the quality premiums associated with specialist production.

Until recently, farmers were unable to sell their coffees to international buyers as individual traceable lots because the only dry mills that could prepare coffee for export were large and had high minimum lot requirements. If they wanted to export their coffee, farmers were forced to combine their lots with other farms and varieties in order to meet the minimum number of bags required to obtain their dry-ground parchment. Now, farmer associations and cooperatives are investing in their own infrastructure that will allow them to maintain traceability of a single lot and a single farm, from farmer to exporter.

In the Cup

Enzymatic fruity aroma, chocolate base and notes of milk chocolate, lychee, red fruits; it is sweet, full, with good body and high acidity .

Origin:- NICARAGUA
Region:- Nueva Segovia
Producer:- Armando Peralta Paguaga
Variety:- Red Bourbon
Altitude:- 1400m
Processing Method:- Natural

Preparation Suggestion (Brewing)