Nicaragua natural SHG EP Red Catuai Finca Alejandrita

vibrant acidity, intensely citric, complex, sweet, star fruit, orange-peel
Acidity
Rating:
60 % of 100
Flavor
Rating:
80 % of 100
SCA Score 85.50
Body
Rating:
60 % of 100
Spot: Vollers Hamburg
Quantity Available: 46 GrainPro bags of 69kg
SKU
102469.2-1438
More Information
Unit of Measure GrainPro bags of 69kg
Status Spot
Warehouse Vollers Hamburg
Bag Type Grain Pro
Crop 21/22
Acidity 3.000000
Flavor 4.000000
Batch 102469.2
Variety Red Catuai
Region Jinotega
Process Natural
Grade SHG EP
Producer Finca Alejandrita located in Jinotega
SCA Score 85.500000
Body 3.000000

Nicaragua is one of the biggest coffee producers in Central America. Coffee from this large but thinly populated country is of high quality and complex flavor. In the past, coffee production has suffered from devastating hurricanes and political and financial instability. Luckily, the situation has visibly recovered in the past 20 years. Producers are now keen to develop their agricultural practices within an improving infrastructure to revive their reputation in the specialty coffee scene.

The 14-hectare-sized Finca Alejandrita was acquired 7 years ago by Doña Martha Castilblanco. It's located in the mountains of Comunidad El Salto, next to the small town of Datanlí El Diablo. The region of Jinotega in northern Nicaragua produces some of the country's finest coffees. It is well known for its volcanic and loamy soils and provides ideal conditions for coffee cultivation due to its rich and diverse microclimate. The hilly and mountainous land surrounding the farm is covered by a lush pine forest where monkeys, birds, and other native animals can roam freely. Doña Martha and her family pay particular attention to the environment. Coffee is cultivated under shade trees.

For this washed coffee, the cherries are carefully selected by hand once they are red and ripe. After that, they are de-pulped, fermented, washed, and dried in the sun. Afterward, it's transported to the dry mill. There, the parchment is de-husked and carefully prepared for export.

Nicaragua is a renowned coffee-producing country in Central America. Coffee from this thinly populated nation is of high quality and characteristic flavor. Based on its soil, diverse varieties, and changing microclimates, the country offers a surprising range of cup profiles.

In 1790, Catholic Missionaries – out of curiosity - first started growing coffee in Nicaragua. But it took another fifty years for coffee to become an economically relevant income pillar to the country. Between 1840 and 1940, Nicaragua’s coffee industry blossomed and grew its global market share substantially. Initially, the Government subsidized large farms but later started the institutionalization of cooperatives. First coops were formed only in the early 20th century.

In the past, coffee production has suffered from devastating political and financial instability. Although the coffee industry experienced several setbacks, coffee remained among the country’s primary export goods. Luckily, in the past 20 years, the situation has started to recover. Producers are now keen to develop their agricultural practices within an improving infrastructure to revive their reputation in the specialty coffee scene. Today, coffees from Nicaragua have a high level of traceability. The best known coffee-growing regions are the highlands of Jinotega and Matagalpa, and Nueva Segovia. As farmers are continuously improving their agricultural techniques, the quality of Nicaraguan coffee has been steadily increasing, suggesting great potential for the country’s future production.

 

CONTINENTCentral America
COFFEE REGIONSJinotega, Matagalpa, Nueva Segovia
COFFEE ALTITUDES1,000 – 1,700 masl.
VARIETIESCaturra, Bourbon, Maracaturra, Maragogype, Pacamara, Catuaí, & Catimor
HARVEST PERIODDec - Mar
COFFEE FARMSSmallholders and plantations
AVERAGE FARM SIZE0.5 – 5.5 ha
YEARLY PRODUCTION (IN 60KG BAGS)2.650.000
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