Nicaragua Los Nubarrones

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Farm/Producer:  Martha and Ana Montealegre

Region: Nicaragua, Nueva Segovia

Process: Washed

Altitude: 1600 - 1700 masl

Variety: Java

Cup Profile: Red Fig, Konfyt, Sugarcane

Background info: 

The Montealegre sisters decided to build their own drying mill when they realized the prices sold per coffee cherry were too low within their region. They had decided to take more control over the coffee process as they already had inherited a few coffee farms through the generations passed down from their father.

Their processing facilities have grown in leaps and bounds; experimenting with new varieties as well as offering their services to neighbouring farmers. The coffee is floated and pulped, and fermented for 18 to 24 hours before being washed. The coffee is then placed on raised African beds inside a greenhouse tunnel for the drying process. 

This meticulous process has produced quite a clean drinking experience. What we mean by that is that the cup profile is very easy to drink, good balance of sweetness, and a tamed acidity.

On filter we picked up notes of sweet red fig and sugarcane. These notes were amplified to konfyt (preserved figs) in espresso but when you add milk to this everything tones down and you experience a wafer sweetness, quite soft.