Tasting Notes: Butterscotch, Red Apple
Hale Taste Scale: 6 - Well Balanced, but has an edgy side
Varietals: Caterra, Pacamara
Elevation: 1,500m - 1,700m
Best Enjoyed As: French Press, cold brew
Learn more about Los Papales:
This Rainforest Alliance certified coffee comes from Finca Los Papales in Nicaragua. The estate has been in the Angelina Lopez family for over century and to this day grandparents, children and grandchildren continue to manage the estate together. The coffee is wet and dry milled on the estates premises in order to better manage quality control.
Cherries are selectively harvested at maximum ripeness - "super ripe cherries" - and are then floated to remove any subpar cherries. The selected cherries are mechanically depulped and demucilaged without a fermentation process and then washed in clean water. Drying is carried out on multi-stage raised beds and then finished in mechanical days with the whole process taking 5-10 days.
Nicaragua coffee growing regions include Jinotega, Nuevo Segovia, Madriz, Esteli, Matagalpa, Boaco, Managua, Carazo, and Granada. Throughout the country, most Nicaragua coffee is grown between 800 and 1500 masl, with some specialty coffees growing even higher that 1500 masl. Over 330,000 people in Nicaragua work in coffee, which is 15% of the labor market and more than 50% of the agricultural workforce. Most Nicaragua coffee is milled using a version of wet processing. Plant Species Catimor, Catuai, Java, Maragogype, Pacamara, Red Bourbon.