NICARAGUA La Coquimba Filter

This lot is produced by Ener Elias Rodas at the La Coquimba farm. Catuai and Caturra is grown here and harvested between November and March. After being floated for selection, the coffee is fermented for 18-24 hours before being pulped and washed again, before being dried on raised beds.

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.

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