Location 8-100 Ringwood Drive, Stouffville, ON, L4A 1A9 Location 905-642-5588 Location Tues-Sat 9am-4pm Location Location
container of roasted coffee beans

Seasonal Feature

Sajonia Estate Natural – Java

NICARAGUA

$21.00 – $95.00

WEIGHT 400g

PRODUCER Sajonia Estate

VARIETY Caturra, Catuai, Pacamara

ELEVATION 1,300 – 1,700masl.

TASTE Spice, Anise, Molasses

 

ROAST DEGREE

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RECOMMENDED BREW METHOD

Pour Over HARIO V60 POUR OVER

small drip coffee maker icon DRIP

aeropress coffee icon AEROPRESS

small espresso icon ESPRESSO

The Cup

 

The remarkable thing about this naturally dry processed coffee from Nicaragua is the massive hit of complex aromatics when you grind it.  It’s difficult to describe, but worth trying for the aromatics alone. So be sure to take time to ‘Stop and smell the roses’ when brewing this coffee!  The texture has a tongue-coating smoothness that lingers.  Depending on how it’s brewed, you will experience fruity, winey, and complex herbal tones that retain great interest over time. It make a really great espresso too!

 

About This Coffee

 

Finca Los Papales is located in the Jinotoega region of Nicaragua, run by the Angelina Lopez family for more than a century. Generations have run the estate together, and today produce Rainforest Alliance certified green coffee of the Caturra, Catuai, Pacamara and Bourbon variety. The coffee is dried and milled right on the estate in order to better manage quality control. The growing altitude ranges from 1,300 and 1,700masl.

 

History of Coffee in Nicaragua  

 

Coffee came to Nicaragua in the mid-1800’s but did not have to compete with well established crops like indigo or banana. It took coffee just 20 years to become the country’s number one export and by the dawn of the 20th century, coffee represented 65% of Nicaragua’s exports. Between 1895 and 1926, production of coffee in the Jinotega region alone tripled, from 4,500 bags to 13,500. The rapid growth of the industry did not coincide with as much deforestation as other countries in the region and today virtually all Nicaraguan coffee is considered shade grown. 

Growing Coffee in Nicaragua  

 

Nicaragua coffee growing regions include Jinotega, Nuevo Segovia, Madriz, Esteli, Matagalpa, Boaco, Managua, Carazo, and Granada. Throughout the country, most Nicaragua coffee is grown between 800 and 1500 masl, with some specialty coffees growing even higher that 1500 masl. Over 330,000 people in Nicaragua work in coffee, which is 15% of the labor market and more than 50% of the agricultural workforce. Most Nicaragua coffee is milled using a version of wet processing. Plant Species Catimor, Catuai, Java, Maragogype, Pacamara, Red Bourbon. 

 

 

 

 

 

 

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