Nicaragua | Finca la Esperanza
- Regular price
- $25.00
- Sale price
- $25.00
- Regular price
-
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Description
Last year was the first in some time for us to revisit coffees from Nicaragua, and we began with another of Luis Alberto Balladarez's farms: Un Regalo de Dios. We have a beautiful java variety from Un Regalo de Dios to release in the coming months, but first we wanted to bring you this natural from La Esperanza.
Finca La Esperanza is located in the municipality of Mozonte, in Nueva Segovia, Nicaragua and managed by Luis Alberto Balladarez and his family. The farm consist of 53 Ha of coffee and forest, and sits at an average elevation of 1,600 m.a.s.l. In here, they grow Caturra, Paraiso, Catuai Rojo, Bourbon and SL34 varieties. Bourbon is actually a variety which is a cross of Sarchimore and Yellow Catuai, but retained the name as it was colloquially known in Nicaragua. It’s actually a variety that was developed in Brazil. In fact, originally they thought they had SL-28, but it wasn’t until genetic testing, that it revealed itself to be SL-34 (colloquially they know the variety as “Afrikans”.)
Finca La Esperanza is located in the municipality of Mozonte, in Nueva Segovia, Nicaragua and managed by Luis Alberto Balladarez and his family. The farm consist of 53 Ha of coffee and forest, and sits at an average elevation of 1,600 m.a.s.l. In here, they grow Caturra, Paraiso, Catuai Rojo, Bourbon and SL34 varieties. Bourbon is actually a variety which is a cross of Sarchimore and Yellow Catuai, but retained the name as it was colloquially known in Nicaragua. It’s actually a variety that was developed in Brazil. In fact, originally they thought they had SL-28, but it wasn’t until genetic testing, that it revealed itself to be SL-34 (colloquially they know the variety as “Afrikans”.)
The care and processing that goes into every lot is second to none, with careful detail at every stage. This lot starts by bringing the cherries to the wet mill after careful picking. They are then floated and de-pulped and immediately taken to Beneficio Las Segovias to be laid on African Beds to dry for 21 to 25 days. For the Naturals, the coffee also undergo careful picking, is then floated and also taken to Beneficio Las Segovias to be laid on African beds to dry for between 25-30 days.
We taste: strawberry, spiced cherry, cola
We taste: strawberry, spiced cherry, cola
Producer: Luis Alberto Balladarez
Region: Nueva Segovia
Process: Natural
Elevation: 1600 MASL
Description
Last year was the first in some time for us to revisit coffees from Nicaragua, and we began with another of Luis Alberto Balladarez's farms: Un Regalo de Dios. We have a beautiful java variety from Un Regalo de Dios to release in the coming months, but first we wanted to bring you this natural from La Esperanza.
Finca La Esperanza is located in the municipality of Mozonte, in Nueva Segovia, Nicaragua and managed by Luis Alberto Balladarez and his family. The farm consist of 53 Ha of coffee and forest, and sits at an average elevation of 1,600 m.a.s.l. In here, they grow Caturra, Paraiso, Catuai Rojo, Bourbon and SL34 varieties. Bourbon is actually a variety which is a cross of Sarchimore and Yellow Catuai, but retained the name as it was colloquially known in Nicaragua. It’s actually a variety that was developed in Brazil. In fact, originally they thought they had SL-28, but it wasn’t until genetic testing, that it revealed itself to be SL-34 (colloquially they know the variety as “Afrikans”.)
Finca La Esperanza is located in the municipality of Mozonte, in Nueva Segovia, Nicaragua and managed by Luis Alberto Balladarez and his family. The farm consist of 53 Ha of coffee and forest, and sits at an average elevation of 1,600 m.a.s.l. In here, they grow Caturra, Paraiso, Catuai Rojo, Bourbon and SL34 varieties. Bourbon is actually a variety which is a cross of Sarchimore and Yellow Catuai, but retained the name as it was colloquially known in Nicaragua. It’s actually a variety that was developed in Brazil. In fact, originally they thought they had SL-28, but it wasn’t until genetic testing, that it revealed itself to be SL-34 (colloquially they know the variety as “Afrikans”.)
The care and processing that goes into every lot is second to none, with careful detail at every stage. This lot starts by bringing the cherries to the wet mill after careful picking. They are then floated and de-pulped and immediately taken to Beneficio Las Segovias to be laid on African Beds to dry for 21 to 25 days. For the Naturals, the coffee also undergo careful picking, is then floated and also taken to Beneficio Las Segovias to be laid on African beds to dry for between 25-30 days.
We taste: strawberry, spiced cherry, cola
We taste: strawberry, spiced cherry, cola
Producer: Luis Alberto Balladarez
Region: Nueva Segovia
Process: Natural
Elevation: 1600 MASL
