Finca La ArgentinaNICARAGUA
Last year was a big risk for everyone. Guess it was a good year for gamblers. Last year we offered Nicaraguan coffees for the first time. We did so even though Ocotal is insanely hot and dry, and even though the Ocotal producers traditionally dried their coffee cherry on unshaded black tarps. We took that risk because a little bird told us that the San Ignacio mill had built super-cool raised and fully shaded beds. Still, it was a risk.
The Peralta family took a risk, too. When the Peralta family - well respected in the world of Nicaragua Dipilto coffee - decided to go all-in and dry all their coffee on these new beds, they turned a lot of heads. It wasn't the first time they’d been ahead of the curve, but still it was a risk.
Heres how the risk turned out: Those fancy new drying beds extended drying time from just a few days in the blazing sun to a more gentle couple of weeks. And that in turn improved the coffee’s sparkle when it arrived back in Ealing, London for us to roast and offer this coffee. A family of gamblers.
This region regularly excels and produces Nicaragua’s Cup of Excellence winning lots.
The cashier is here with your winnings, sir.
Get out the checked tablecloths, because this ridiculous 1950s picnic of a coffee features pink lemonade with sweet sherbet. Bright tangerines hand-cut to catch the breeze.
Process: Wet Process
Varietal: Yellow Catuai
Producer: Roger Peralta & Family
Region: San Ignacio, Ocotal, Nueva Segovia
Mouthfeel: Medium Body
Acidity: Citric (Lemon)
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RETURNS & REFUNDS
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