Nicaragua Los Pinos (250g)

Nicaragua Los Pinos (250g)

€13,90
QTY.

Rich-toned and balanced. Berry compote, milk chocolate, bitter orange, vanilla, hibiscus in aroma and cup. Sweet-tart structure with juicy, high-toned acidity  full, suropy round mouthfeel. The flavor-saturated finish consolidates to notes of red currant, grapes and rose with hints of orange.

1400 m

Lempira, Cattura, Sarchimor

Los Pinos

Nicaragua

FARM: Los Pinos

BEHIND PRODUCTION

The Los Pinos farm was founded in the 19th century by German settlers and was later bought by the large Nicaraguan Corrales family.
In the twentieth century, a military conflict broke out in Nicaragua and due to the proximity to the border, the family was forced to leave the farm. After returning home, the new farm was named "Los Pinos" (Pines) as a symbol to pine trees which grow all around there. The developed root system of coniferous trees retains moisture in the underground soils and thus provides a constant mineral's supply for coffee plants.
Today, Byron Corrales represents the 3rd generation of coffee producers on the Los Pinos farm. The man preserves ancient traditions and family secrets in the production of "correct" coffee, which have long been forgotten by many modern farmers during the years of industrialization.
In the 1980s, there were not many open opportunities to export coffee abroad. But, being absolutely sure of the quality of the grain, Byron Corrales went to the United States in search of investors. Although it was not possible to start the commercialization of coffee in the United States that year, as a result of the trip, Don Byron made useful acquaintances, with the help of which he managed to establish international cooperation with successful procurement companies in the future.
One of the crucial meetings of the time was the acquaintance with Paul Katzeff, who later set up a certified coffee grain evaluation laboratory and headed the SCA in Nicaragua. These events can be considered as progressive changes in the Nicaraguan world of coffee as they created an opportunity for everyone to learn and increase the level of coffee growing in the country.

LOCATION

Almost two-thirds of the Los Pinos farm is located within the Salva Negra Nature Reserve. Due to the special geographical and climatic conditions of the surrounding area, the coffee collected here is truly unique. The close proximity to a mountain river and regular rainfall provide a positive impact on the development of coffee trees throughout the period of their growth.
Due to the fact that the river flows along the farm, all coffee processing processes take place in environmentally friendly conditions - without the use of electricity or fuel. The Salva Negra Nature Reserve attracts thousands of exotic birds, from parrots to hummingbirds, and their daily joyful chirping adds rhythm and energy to the quiet lifestyle of the farm.

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This coffee arrived to our Roastery via ifest. Fest coffee Mission is a Company that provides only direct trade green coffee from farms in Central and South America. They represent more than 200 farms from Guatemala, El Salvador,Honduras, Nicaragua, Costa Rica, Papua New Guinea, Colombia and Ethiopia. Theypay considerable attention to the natural way of coffee processing, as well asto the experimental aerobic and anaerobic types of fermentation. Collaborationwith them started 2018.

About Los Pinos

PRODUCER:Byron Coralles

TERROIR:Matagalpa

ALTITUDE:1400 m

PROCESS:Honey

ARRIVED IN:34.5 kg Vaccum packed

VARIETIES:Lempira, Cattura

AROMA:Berry Compote, Grapes Choco

FLAVOR:Elderflower, Bitter orange, Vanilla

BODY:Syrupy

FINISH:Concord Grapes, Vanilla, Hibiskus

Honey Process

After collecting coffee, the berries are transferred to a wet mill, where they are cleaned of floaters. Then, using a depulpator machine, a part of the pulp is separated from the grain. Coffee is classified by quality, maturity, and stability.
After the greens are dried on African beds in the sun to obtain 12% humidity. Drying lasts approximately 15 - 30 days, depending on climatic conditions at the time of processing and variety. The coffee is fermented and dried in the pulp.
Grains are stored in bags for one to two months. Before sending for export, the greens are cleaned using a haller machine.