Nicaragua Los Papales

Whole bean coffee

We roast to order on Mondays and Wednesdays and ship the same day. Orders will be included in a roast if they’re received by 4pm Eastern Time the day before.

Origin: Nicaragua

Region: Jinotega

Producer: The Angelina Lopez family

Elevation: 1300 - 1700 masl

Process: Washed, dried on patios

Varieties: Bourbon, Catuai, Caturra, Pacamara

Tasting notes: Caramel, almond, apple

The Angelina Lopez family has produced coffee on their farm, Finca Los Papales, for over a century. The farm is located in the Jinotega region of Nicaragua at elevations between 1300 and 1700 meters above sea level. The family grows several varieties, including Bourbon, Catuai, Caturra, and Pacamara. The coffee is washed and dried on the farm using traditional processes that are typical of Nicaraguan coffee. This includes mechanical de-pulping and overnight fermentation in open tanks prior to washing, followed by drying on large concrete patios.

The farm also has its own dry-mill onsite, which is atypical for most coffee farms. Dry-milling is the final stage in coffee production, in which the dried seeds are processed to remove the papery outer husk, called parchment. During this process, the coffee is also screened and sorted for density, size, and defects. It is a crucial and often hidden step on the road to high quality coffee, usually carried out by the exporter at a separate facility immediately prior to export. Operating their own dry-mill allows the Angelino Lopez family to further manage quality control, producing a higher quality product at a lower cost.

This coffee is exceptionally clean, balanced, and supremely drinkable, with flavors of caramel, almond, and apple.

Transparency

This is our first year sourcing Nicaraguan coffee through Covoya Specialty Coffee. We purchased 66 69kg bags “on the spot”. We scored an arrival sample of this coffee 86 points and paid $4.50/lb FOT.

Click here for more information on the coffee supply chain.