Nicaragua Juice

Description

Nicaragua was planted with coffee in the late 1800s, but it wasn’t until the middle of the 19th century that the crop established itself as an important export: Increasing global demand—especially from North America—and diminished supply from the Pacific Islands contributed to a steady development of the coffee market here, and the first large plantations emerged in the Managua District around this time, spreading to Jinotepe, Matagalpa, Jinotega, and Nueva Segovia.

This coffee comes from Cafetos de Segovia micromill, a labor of love from the Albir family. Sisters and owners Ana and Martha Albir inherited their passion for coffee from their father, who bought a coffee farm in 1991.

This offering is a blend of Caturra variety lots from several different farms: Tierra Linda, El Naranjo, San José, and La Victoria, all of which work with Cafetos and the Albirs. These farms are all located within a municipality called La Laguna and are grown under shade in sandy loam soil. All of the coffee has been processed as Washed: After it’s picked, it’s depulped the same day before being fermented for 18–24 hours. It’s then washed and dried on tarps or raised beds.