Central America or Colombia, the best of both worlds, higher acidity than the Brazil (B), with fuller body than the African (A).

Nicaraguan harvest has landed in Europe and we have two lots to release in our espresso C series. This first lot is a mix of red Catuaí and Caturra and was grown at Tierra Linda, a farm in the community of Dipilto in northwest Nicaragua. The harvest in the country was delayed due to tropical storm Sara which slowed down the flowering and maturation of cherries. In recent years flowering occurs increasingly unevenly and certain defects have become more common, yet all in all this year’s yield has surpassed the one from 2024 both in quantity and quality. At Tierra Linda, all coffee is grown in the shade of native trees such as banana plants, fruit trees, Mahogany and other hardwoods, while soil is treated with organic compost and a homemade coffee pulp fertilizer. Once picked, cherries are floated then rested for 18 hours on-site before processing. After, they’re depulped and fermented in tiled tanks filled with water for 24 hours, thoroughly washed and brought to the dry mill where they are dried and rested to stabilize. 

Wastewater - all water used for washing -  is channeled to artificial ponds where it is naturally decomposed through algae, sunlight and (an)aerobic bacteria until all organic matter is fully broken down - a process better known as photosynthesis. The sunlight makes the algae grow and produce oxygen, which the aerobic bacteria present in the water will then use to break down organic waste. The duration of this process is dependent on the weather circumstances but will never be inorganically interrupted.