Traceability Project

Nicaragua

Washed Maragogype (7909A)

REGION: Jinotega

MUNICIPALITY: San Rafael del Norte

FINCA: Las Merceds of Pascual Adalid Castillo Osegueda

MILL: Beneficio Las Nubes

ALTITUDE: 1200+ m asl

CULTIVATION: Shadow

HARVEST: January - March

SOIL: Volcanic

VARIETAL: Maragogype

PROCESSING METHOD: Washed with 12-24 fermentation

DRYING METHOD: Sundried on patios

PACKAGING: 20kg bags, grainpro

Finca Las Mercedes: Finca Las Mercedes, located in San Rafael del Norte, in the Jinotega region of Nicaragua, covers an area of 49 hectares. It is managed by Pascual Adalid Castillo Osegueda, a fourth-generation coffee producer, together with his wife and children. Situated at an altitude of over 1,200 metres, the finca benefits from a unique microclimate and is renowned for producing lots of exceptionally high quality.

The coffee is selectively hand-picked, fully washed and sun-dried on the farm before being carefully milled at Beneficio Las Nubes, preserving the distinctive characteristics of this Maragogype.

Production Area

Jinotega, known as “La Ciudad de las Brumas” (the City of Mists), is Nicaragua’s foremost coffee-growing region. The cool highland climate slows cherry maturation, allowing the coffee to develop greater complexity and sweetness – conditions reflected in the distinctive microclimate of Finca Las Mercedes.

Espresso

Round, juicy body. Rich, complex acidity. Notes of dried apricot blackcurrant, honey, and citrus (blonde orange), with almond and chocolate undertones. Clean, lingering aftertaste.

Cupping

Good body. Good and fairly rich acidity. Chocolate, sweet fruit, honey. Orange peel in the aftertaste.

Washed Process

The harvested coffee cherries are first selected, either mechanically or in water tanks, to remove unripe cherries and other foreign matter. They are then processed with depulpers to remove the skin (exocarp) and pulp (outer mesocarp).

With a portion of the mucilage (inner mesocarp) left on the parchment (endocarp), the coffee beans are fermented in water tanks for around 14 to 36 hours. During this time, the microorganisms in the beans help break down the mucilage with their enzymes.

The beans are then washed with fresh water and laid to dry on either cement patios or raised beds, or in some cases placed in mechanical dryers. They are turned regularly to avoid unwanted mold and further fermentation, and when the beans reach around 11% humidity they are stored in parchment (endocarp), before being milled and bagged.