Coffee

Nicaragua San Francisco El Pinabete

Nicaragua San Francisco El Pinabete

£13.50

Nicaragua San Francisco El Pinabete

£13.50
Shipping calculated at checkout.
Candy Apple
Red Grape
Gooseberry

Sweet and slightly tart, this is a delicious coffee for the turning seasons.

Size

Select grind: (Need help? View Grind guide)
Nicaragua San Francisco El Pinabete
Known as the land of lakes and volcanoes within Central America, Nicaragua is a pocket for high quality coffee thanks to its rich soils and various microclimates. In the northern reaches of the country is the region of Nueva Segovia, bordering Honduras with high mountains ideal for coffee production. It is here, in the community of Los Arados within the El Pinabete sector with in the Mozonte region where Adan Herrera Vasquez manages the farm, Finca San Francisco. The farm is broken up into lots based on area and altitude. This specific lot is called El Pinabete, after the sector the farm sits in, as well as the trees which help with water recharge on the land. After the cherries of this lot were handpicked, they were sorted for quality and submerged in a tank of water to remove the floating cherries. Next, the cherries were dry pulped and left to ferment in piles for up to 36 hours before being washed in channels with clean water to remove any remaining mucilage.

Region:

Nueva Segovia

Producer:

Adan Herrera Vasquez

Farm/Milling Station:

Finca San Francisco

Processing:

Washed

Varietal (s):

Caturra, Catuaí

Altitude:

1,250 metres above sea level

Sourcing Partner:

Mercanta

Roasters Notes Nicaragua San Francisco El Pinabete
Clean and full bodied, with a really great balance between sweet and tart, this Nicaraguan will be great as a pour over of cafetiere.
About Nicaragua
After a century of boom, Nicaragua's coffee industry was hit by setback after setback as political upheaval, a US-backed rebellion, hurricanes, drought, and a devastating financial crash all took their toll.

The last couple of decades have been kinder to Nicaragua though, with a growing focus on quality and traceability resulting in some excellent coffees.

Caturra and Bourbon varieties, harvested from December to March, are generally recognised for their complex, fruit flavours, and bright acidity.

Discover the best way to enjoy

your coffee

We think you’ll like these