RENAISSANCE - NICARAGUA LOS CIPRESES 250G | HONEY
RENAISSANCE - NICARAGUA LOS CIPRESES 250G | HONEY
RENAISSANCE - NICARAGUA LOS CIPRESES 250G | HONEY
RENAISSANCE - NICARAGUA LOS CIPRESES 250G | HONEY
RENAISSANCE - NICARAGUA LOS CIPRESES 250G | HONEY

RENAISSANCE - NICARAGUA LOS CIPRESES 250G | HONEY

67,00 zl
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Cup Profile

Jasmine tea, loads of red fruits and honey, a lactic acidity and a syrupy body.

 

Ever Caceres is a young coffee farmer who inherited Los Cipreses from his father in 2003. He grows Maracaturra, Caturra and Catimor under shade of Bucaro (purple coral tree), guava and citrus trees. The rains are quite heavy in Dipilto, 1,550mm per year (the average in the UK is around 1,100 mm!) and can be tricky when the run through the harvest season as processing and drying coffee takes longer and the risk of quality damage are higher.

The cherries are processed near the farm and the wet parchment (or cleaned cherries) are taken to Cafetos to finalise the process. Cafetos de Segovia is a dry mill located in Ocotal and surrounded by coffee land, making it easy for producers to deliver the wet parchment the same day as they harvest and process it.
In 2015, a local producer family realised that the prices paid for coffee cherries in the region were too low and that they could produce high-quality coffee on their own farm. They decided to create a dry mill to add value to their product, and that mill is now run by sisters Martha and Ana, along with their team.

The family own a few farms that were inherited from Martha and Ana’s father. Like many properties in the area (in the north, bordering Honduras), the story of the farms’ ownership is a complex one. From 1975-1979 the Nicaraguan revolution hit the entire country, but it was even more intense at the Honduran border, forcing the family to emigrate to the USA. They returned to Ocotal six years later to find that their house and much of their farmland had been seized by the government. Only the house was returned to them – they had lost more than 100 manzanas (70ha) of coffee farm.

The dry mill services their farms and greenhouse – which they built in 2020 to grow experimental lots and more delicate varieties – but also the coffee of some relatives and a few non-related producers from the area. In total, 47 other producers work with Cafetos de Segovia. During peak harvest, up to 300 quintales per day is delivered to the mill, which has a drying capacity of 3,000 quintales at any one time (1 quintal = approximately 46kg green beans). Up to 30 people work at the mill during the season.

Most of the coffee is delivered as wet parchment or cherries and 80% of the lots are washed. The drying is usually started on a patio, in the shade for 5-6 days and then in full sun. All patios are covered with black net so that the coffee is not laid directly on the floor. Shade drying is necessary as the sun hits hard at this lower altitude (less than 900masl).

Cafetos de Segovia submits lots to the national Cup of Excellence every year, and always ranks highly.

For Coffee lovers at home, we recommend the following recipe on

20g coffee to 300g of water.

0:00 - 00:45 - 50g Pre-Infusion 

00:45 - 1:15 - 60% (180g)

1:15 - 1:45 - 100% (300g)

Try to hit the TBT (Total Brew Time) between 3:00 - Adjust only grind size and water temperature.

WATER RECOMMENDATIONS

For coffee lovers at home, we recommend water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience

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