Tasting Notes: Toffee Apple | Balanced | Caramel
Cup Score: 85.5/100
Roasters Notes: A slower roast with a fairly long development time post. It's similar to our espresso roast profile but with a slightly lower end temperature.
Varietals: Red and yellow catuai
Altitude: 1650 metres above sea level
Location: Mosonte, Nueva Segovia, Nicaragua
The Los Volcancitos farm is owned by Mario Gomez, who has had it since 2000. The farm was named Los Volcancitos because it is located in the area known by this name.
There is one permanent worker on the farm, but during the harvest months from January to April, the workforce increases to 12. The farm covers an area of about 6 hectares under coffee, producing an average yield of 10 quintals of gold per hectare. The coffee is grown at an altitude of 1650 meters above sea level on sandy loam soil. The cultivated varieties include Caturra, Red Catuai, Yellow Catuai, and Maracaturra.
It covers about 3 hectares at altitudes ranging between 1600 and 1650 meters. The variety of coffee grown in this plot is Red and Yellow Catuai. The coffee is cultivated in an eco-friendly manner with sustainable practices that are economically, socially, and environmentally viable. The farm uses forest species, fruit trees, and banana plants for shade. It also uses low-intensity pesticides, organic and synthetic fertilizers, and periodic pruning to improve the coffee plants' growth.
Harvesting and Processing:
Coffee is handpicked only when the beans are ripe. After the coffee is harvested, it is measured, the beans are selected, floated, pulped, and then left to ferment for 18 to 24 hours. After this, they are washed with clean water. The coffee is then transported in plastic bags and new jute sacks, taking special care to ensure cleanliness during transportation.
The coffee received at the dry mill is sent to African drying beds, which are covered with a roof inside a microtunnel to prevent any contact with the ground. Plastic rakes are used to move the coffee. Once dry, the coffee is stored in a specific area within the warehouse, always separate from the other coffees handled by the mill.
When ready for export, the coffee is lifted from the patios to achieve a humidity level between 11 and 11.5%. It is then stored in warehouses for about a month, before it is hulled, sorted according to the customer's requirements, and packed in new jute sacks and Ecotact bags, with the corresponding ICO.