About the coffee
- Cupping notes: Good body, balanced acidity and sweetness, with notes of brown sugar, toffee, and plum
- Cultivation: Mountain grown in the Jinotega region of northern Nicaragua.
- Altitude: 4,000 feet
- Processing Method: Fully washed, patio sun-dried
- Varieties: Red Catuai
About the people who grow it
Top: Adam Jones, wikimediaBottom: Royal Coffee NY
The Jinotega region of Nicaragua produces 65% of Nicaragua’s total coffee, and is of the highest quality. It is grown on high-altitude densely forested lands, under the shade of fruit trees and various forest trees.
Chimborazo is a family-owned farm that has been producing exceptional coffee for 22 years. The Lopez family has even deeper roots in the coffee-growing business, but they had to take a hiatus in the 80’s because of the political situation in the country.
The farm lies between two mountains, El Chimborazo and Las Mercedes (which is what the name Finca Las Mercedes is derived from), about 15 km from the city of Jinotega. The Catuai variety that they grow is subjected to a rigorous quality control system which ensures that only the best beans are harvested. The farmers also value traceability—harvesting coffee by lots and classifying them by their quality. All of this attention to detail delivers a high-quality coffee, year after year.
Chimborazo is a family-owned farm that has been producing exceptional coffee for 22 years. The Lopez family has even deeper roots in the coffee-growing business, but they had to take a hiatus in the 80’s because of the political situation in the country.
The farm lies between two mountains, El Chimborazo and Las Mercedes (which is what the name Finca Las Mercedes is derived from), about 15 km from the city of Jinotega. The Catuai variety that they grow is subjected to a rigorous quality control system which ensures that only the best beans are harvested. The farmers also value traceability—harvesting coffee by lots and classifying them by their quality. All of this attention to detail delivers a high-quality coffee, year after year.