One origin, one farm - two different coffees: different plant varieties and different post-harvest processing. The result is a little bit mind-blowing if you ask us!
This limited edition taster pack of 150g of each of these two Nicaraguan beauties gives you the chance to taste them next to each other, experiment and play with them without breaking the bank.
Finca 'Un Regalo de Dios' 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 Balladarez is the owner of Finca Un Regalo de Dios. He 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.
Process: Honey Glory, Anaerobic Fermentation
Varietal: Red Catuai
Tasting Notes: Red Currant, Bittersweet Chocolate, Coriander
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, our direct trade partners and green coffee supliers from Barcelona. 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, combined with a pleasant spiciness that really makes it a glorious experience to drink.
Process: Natural process with a twist
Tasting Notes: Forest Berries, Nectarines, Clotted Cream
The coffee cherries are handpicked when they are at their optimum point of ripeness. The drying process of the entire fruit is closely monitored and special measures are applied to control humidity and temperature levels during the fermentation process. The fruits are spread out on raised netted beds to dry in the sun until they reach optimum moisture levels for export. A particular level of care is putting a special twist on a classic processing method. This gives the coffee a sensational sweetness and fruitiness combined with a cleanness in the cup that is truly exceptional for a natural coffee.
Taste of Nicaragua
Both of these coffees are medium-light omni-roasts - they can be used for both Espresso and brewed coffee preparation.
They both make an absolutely delicious and syrupy Espresso with two very different flavour profiles.
To get the full range of flavour complexity we recommend preparing them both as Pour Over or even Cafetiere and sip them next to each other, exploring all the differences in depth and flavour.
Taster pack consisting of:
150g Nicaragua Un Regalo de Dios - Honey Glory
150g Nicaragua Un Regalo de Dios - Natural