Marilec - Nicaragua

€ 12.00

CUP SCORE 89.25 (SCA cup protocol)

*Micro Lot*

Strawberry / Plum / Candied lemon / Cocoa

suggested for espresso and filter

 

PLEASE NOTE
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1

 

Technical detail

Octavio Peralta         Nicaragua   
Producer              Country
 
     Dipilto                  1450 mt
Region/Terroir       Elevation   

 

  Dry (natural)          Red Catuaì  
 Fermentation        Cultivar    

 

     January 16            August 16    
   Picked in            Landed in

 

           450 kg               Vacuum boxes 
     Lot size                Arrived in
                                     Self-made
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

The municipality of San Fernando is located around 24 kilometres from the region’s capital, Ocotal and of the 10,000 residents the vast majority are coffee farmers. This beautiful area is home to the farm "La Samaria".
Situated in the Nueva Segovia region at altitudes ranging from 1320 to 1450 metres above sea level, Samaria embodies a diverse range of luscious vegetation and wildlife brought about by high levels of annual rainfall. Several of the micro lots from Samaria have won high rankings in the Cup of Excellence competitions and some specific lots have even been used in barista competitions.
This specific microlot comes from the highest plot of the farm fully planted with Red Catuaì variety, named after the head of Peralta Quality Control, Q-grader Marilec Sevilla.

 THE FERMENTATION PROCESS
Dry process seems simple: Pick the fruit, lay it out in the sun until it turns from red to brown to near-back, and then hull off off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.
It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or molds.
Dry-processing of coffee can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than the wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.

Wholesale Orders

We welcome wholesale partners!
If you're a retail store or coffee shop, please Contact Us for more information on any of the coffees you see here.