This coffee has a bright and nicely structured acidity that gives it an interesting complexity; it’s a berry-like acidity that reminded us of red currants. But it also has a pleasant chocolatey roundness to it and a fragrant spiciness that leaves you with an aftertaste of coriander (the seed not the leaves). It is asking to let the sunshine in and that makes it the perfect coffee for this time of year!
Luis Alberto Balladarez, owner of Finca ‘Un Regalo de Dios’ (‘a gift from god’), is one of the long term direct trade partners our friends and green coffee suppliers from Right Side Coffee in Barcelona have been working with for years. The farm is located in the Mozonte Municipality of Nueva Segovia, in the far north of Nicaragua, close to the border with Honduras in the Dipilto-Jalapa mountain range. Here, a cloud forest and loose sandy soil that is rich in nutrients create a micro climate ideal for growing coffee. The farm itself is divided into micro lots to account for the specific growing location (topography, altitude, exposure to sun, wind etc.), as well as different coffee varieties growing on the same farm. The goal is to achieve full traceability for each lot in order to be able to control the quality and manage experimental processing techniques.
Luis Alberto is extremely passionate and knowledgeable when it comes to coffee. Not only is he on a constant quest for the best quality in his beans but one of his main motivators to dedicate himself to the coffee industry in his country is to create opportunities for the people trying to make a living in this sector. At Finca ‘Un Regalo de Dios’ every lot of coffee is processed with utmost care and attention to detail at every step of the way. The hard work invested has been rewarded with multiple winning coffees at the ‘Cup of Excellence’ competition over the last few years.
The ‘Honey Glory’ process this particular lot went through is the result of an experimental collaboration between Luis Alberto and Joaquin from Right Side Coffee. The coffee cherries are hand-picked and ‘floated’ in water tanks to siphon off any unripe or damaged cherries (they will swim on top). They are depulped and with the sticky mucilage layer (‘honey’) still clinging to the seed, they are transferred to a low oxygen, temperature-controlled environment where they ferment anaerobically for around 80 hours. After that, the coffee is dried with all the degraded mucilage still on for about 20 days to reach optimum moisture levels for export. This special processing method gives the coffee a perfect balance between sweetness and bright acidity that really makes it a glorious experience to drink.
Nicaragua - Un Regalo de Dios Honey
100% Arabica, medium-light roast
Region: Mozonte, Nueva Segovia
Altitude: 1,500 masl
Producer: Luis Alberto Balladarez Moncada
Process: Honey Glory, Anaerobic Fermentation
Varietal: Red Catuai
Tasting Notes: Red Currant, Bittersweet Chocolate, Coriander
Recommended for: Brewed coffee, Espresso