Description
Country
Nicaragua
Region
Dipilito, Nueva Segovia
Producer
Ener Elias Rodas
Arabica variety
Caturra
Altitude
1200-1300 masl
Process
washed
Tasting notes
lime – tamarillo – pineapple
Suggested for
espresso
BREWING RECIPE – ESPRESSO:
Weight : gr
Temperature : °C
Total extraction time : sec
Ratio:
La Coquimba is a 12 manzanas farm (8.5 ha) that culminates at 1,200-1,300 masl in Dipilto. Ener Elias Rodas bought la Coquimba in 2015 and works alongside his wife gorwing caturra, catuai and catimore as well as bananas and plantains, great source of shade and mulching material.
In 2015, a local producer family realised that the prices paid for coffee cherries in the region were too low and that they could produce high-quality coffee on their own farm. They decided to create a dry mill to add value to their product, and that mill is now run by sisters Martha and Ana, along with their team. The dry mill services their farms and greenhouse – which they built in 2020 to grow experimental lots and more delicate varieties.
Most of the coffee is delivered as wet parchment or cherries and 80% of the lots are washed. The drying is usually started on a patio, in the shade for 5-6 days and then in full sun. All patios are covered with black net so that the coffee is not laid directly on the floor. Shade drying is necessary as the sun hits hard at this lower altitude (less than 900masl).
Cafetos de Segovia submits lots to the national Cup of Excellence every year, and always ranks highly.
