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Nicaragua - Los Naranjos

Nicaragua - Los Naranjos

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    • Country – Nicaragua
    • Region – Ocotal
    • Farm – Los Naranjos
    • Varietal – Yellow and Red Catuai
    • Process – Natural
    • Cup Score – 86.25
    • Altitude – 1450 masl

    Tasting Notes: 

    Fig, cherry, plum and tamarind, notes of praline and dark chocolate and a creamy body

    Farm Overview:

  • Cafetos de Segovia is a dry mill located in Ocotal and surrounded by coffee land, making it easy for producers to deliver the wet parchment the same day as they harvest and process it. In 2015, a local producer family realised that the prices paid for coffee cherries in the region were too low and that they could produce high-quality coffee on their own farm. They decided to create a dry mill to add value to their product, and that mill is now run by sisters Martha and Ana, along with their team. The family own a few farms one being Los Naranjos that were inherited from Martha and Ana’s father.

    The dry mill services their farms and greenhouse – which they built in 2020 to grow experimental lots and more delicate varieties – but also the coffee of some relatives and a few non-related producers from the area. In total, 47 other producers work with Cafetos de Segovia.

    Most of the coffee is delivered as wet parchment or cherries and 80% of the lots are washed. The drying is usually started on a patio, in the shade for 5-6 days and then in full sun. All patios are covered with black net so that the coffee is not laid directly on the floor. Shade drying is necessary as the sun hits hard at this lower altitude (less than 900masl).

    The naturals are moved every 3-4 hours and the coffee is piled during the hottest hours of the day. Cafetos de Segovia submits lots to the national Cup of Excellence every year, and always ranks highly.

    Coffee is grown here in an eco-friendly way. Rain Forest Alliance standards are implemented on the farm. It has shade with forest species and fruit trees. Coffee trees are pruned and in the same way shade management is carried out, this in order to improve the infiltration of light in the farm. For the collection of coffee, only the ripe beans are collected. After harvesting, the coffee is floated and pulped, and fermented for 18 to 24 hours before being washed.

    Another beautiful full flavour natural from Cafetos de Segovia