Who: El Pelon & El Volcan
Varietal: Caturra, Catuai, Bourbon
Nicaragua | Buenaventura
Nicaragua is an origin we haven't roasted in quite some time... October 2019 in fact. Well its back, and tasting as sweet as ever. We were looking for a coffee that was balanced, full of sweet body but also with a subtle acidity: this naturally processed lot from Jinotega hit the spot. Big Cherry notes, followed by Oreo Cookie and Fudge.
Most producers in Nicaragua are small sized, and El Pelon & El Volcan are no exception. If anything one could only find small farmers here. Coffee production in this region is a family business. Usually the family business is selling wet parchment, but for this lot it is different; selling perfectly ripe cherry.
Coffee culture in Nicaragua is centred in washed coffees delivered as wet parchment for sun-during at the buyers facility. To put together this special naturally processed lot, the most hard-working and speciality-oriented farmers were recruited to put together a cherry check-up and pick-up schedule throughout the week. At the end of each day, hand-selection ensured quality before moving it on to the dry mill that same day. The coffees were put on tarps for 3-consecutive days of sun-drying. On the 4th day, cherries were relocated to raised beds for a controlled natural dry, where they spent the next 18 days being racked back and forth in a very gentle way until moisture reached 11.5%-12%. Before milling, the coffees went through a 30-day resting phase.