Cerro De Jesus - Nicaragua

€ 14.00

CUP SCORE 89.25 (scaa cup protocol)

Citrus blossom / Raspberry / Caramel / Milk Chocolate

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

Julio Peralta           Nicaragua
Producer             Country
 
Nueva Segovia         1450 masl  
 Region/Zone          Elevation   

 

      Natural             MaraCaturra
Pulping process       Cultivar    

 

    February 15              August 15 
     Picked in              Landed in

 

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

 

 THE STORY BEHIND

Maracaturra is a cultivar that has a direct lineage to the Maragogype, and are both immediately recognizable and distinctive in their massive size.  Yields are typically lower with these plants than other cultivars so it's an uncommon variety to be found globally.
The municipality of Jalapa is located in the ‘Cordillera Dipilto’ in Nueva Segovia. Finca Cerro de Jesus sits on the highest mountain in the area and occupies a total area of 280 hectares, with 126 hectares in coffee. Situated amongst the Comarca El Escambray community at altitudes ranging from 1100 to 1450 meters above sea level, Cerro de Jesus has a diverse range of luscious vegetation and wildlife brought about by high levels of annual rainfall. There is Catuai, Caturra, Bourbon and Pacamara growing amongst luscious shade trees and the farm also provides schooling for children of the 300 workers who live on the farm.
To decide which plots are to be harvested as micro lots, a brix refractometer is used to measure the sugar content of the cherries across different areas in each farm - this should ideally be around 22 per cent. Once this has taken place, ripe cherries are picked according to the process they will undergo (natural, red honey, yellow honey etc). Then a water siphon is used to select the best quality cherries and separate defect fruits.
For natural-processed lots, fully ripe cherries are hand-picked and left to dry with both pulp and mucilage intact for a longer period of time. For each micro the entire drying process takes place in the newly built parabolic dryer at the San Ignacio mill in the municipality of Mozonte in the region of Nueva Segovia. The quality control at San Ignacio is second to none and such dedication to processing has resulted in the creation of some incredible flavor profiles which produce a cup that is consistently clean.
The results are delicious, sweet and an excellent example of a natural processed coffee that displays the true fruit like character of the coffee cherry whilst still allowing variety and terroir characteristics to be tasted.