products / Single origin coffee: 50 Specialty coffee & more

Nicaragua Red Honey El Diamante

(da tradurre)

250 g

Grinding

Quantity

Price

28,00€

products / Single origin coffee: 50 Specialty coffee & more

Nicaragua Red Honey El Diamante

(da tradurre)

250 g

Description and details

This coffee comes from the heart of the Jinotega mountains, a region in northern Nicaragua, between Jinotega and Matagalpa, on the edge of the Cerro Datanlì – El Diablo nature reserve, one of the country’s oldest volcanic highlands. The fertile soil, the cool climate and the abundant rainfall – which, for nine months of the year, condenses into mists that envelop the peaks and highest slopes – promote the slow ripening of the coffee cherries and result in an extraordinary aromatic profile in the cup.

Origin: Nicaragua
Region: Jinotega - Cerro Datanlì - El Diablo
Botanical Species: Arabica
Varieties: Caturra & Bourbon
Classification: RED HONEY - CR. 17+
Altitude: 1,400 - 1,630 metres above sea level
Processing: Red Honey

SCA score at origin

Aroma

8.00

Taste

8.25

Acidity

8.00

Aftertaste

8.25

Body

8.00

Equilibrium

8.25

Global

8.00

Uniformity

10.00

Sweetness

10.00

Cup

10.00

Score

86.75

Nicaragua Red Honey El Diamante

The beans for this Speciality are grown at Finca Las Mercedes, on the farm owned by Francisco del Socorro Salgado, who has been passionately dedicated to coffee for over thirty years. He promotes his work through Aldea Coffee, a large cooperative and association of small-scale coffee producers founded in 1992 in Jinotega by just 22 members to help small farmers access credit. Today, it not only represents thousands of farming families, offering financial support, technical assistance and speciality coffee export services, but also promotes sustainable agricultural practices, gender equality – with a strong presence of women amongst producers and microcredit programmes – and fair and transparent trade. This batch has been processed using a specific method, the Red Honey process, which preserves part of the mucilage during drying and thus helps to develop a cup that is particularly sweet yet balanced and rich in nuances.

Once harvested, the ripe cherries are pulped immediately, but only partially, so that a significant portion of the pulp – around 50 per cent – remains attached to the bean. The coffee is then dried slowly without being fully washed, allowing the natural sugars present in the mucilage to influence the drying process. This is evident in the cup: a profile that combines the typical cleanliness of washed coffees with a greater complexity of aromas and a decidedly richer body.

Nicaragua Red Honey El Diamante

(da tradurre)

Nicaragua Red Honey El Diamante

(da tradurre)

Description and details

SCA score at origin

Aroma

8.00

Taste

8.25

Acidity

8.00

Aftertaste

8.25

Body

8.00

Equilibrium

8.25

Global

8.00

Uniformity

10.00

Sweetness

10.00

Cup

10.00

Score

86.75

Nicaragua Red Honey El Diamante

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