Nicaragua La Benedicion
Nicaragua La Benedicion
Grapefruit, Brown sugar, and Oolong
Single varietal micro lot!
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- We typically roast on Monday, with orders being available by Wednesday the latest. Please keep this in mind when placing your order, or it might get bumped to the next roast day.
More information about this coffee
La Benedicion is located in the Dipilto-Jalapa mountain range in Nueva Segovia, Nicaragua and sits at a range of elevations between 1,350 m.a.s.l. at the “low” end, and 1,800 m.a.s.l. at the top. In total, the farm is 179 acres, with around 130 acres planted in coffee. Of those 130 acres of coffee, Luis grows the following varieties: Red & Yellow Catuai, Pacamara, Maracaturra, Java, Bourbon, SL-34, Catimore and some Hybrids. His farms are situated in the municipality of Mozonte (in the community of Quisuli) and the clouded forest creates a micro climate with temperatures ranging from 10 degree to 16 degrees celsius.
The care and processing that goes into every lot is second to none, with careful detail at every stage. This lot starts by bringing the cherries to the wet mill after careful picking. They are then floated and de-pulped and immediately taken to Beneficio Las Segovias to be laid on African Beds to dry for 21 to 25 days.
Luis Alberto received 6th place in the COE this year, 3rd place in the COE in 2022, 6th place in 2021, 1st place in 2020, 1st and 5th place in 2018, as well as 3rd and 13th place in 2017…. he is no stranger to producing exceptional coffees! This is our sixth year working with Luis Alberto and every year his coffees are amongst the most fun that we work with!
| Producer | Luis Alberto |
| Location | Nueva Segovia, Nicaragua |
| Elevation | 1,350 - 1,800 masl |
| Variety | Pacamara |
| Process | Washed |
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Brewing Reccomendations
Filter
Here's a good place to start:
- Use a 1:16 ratio. Use the amount of coffee (grams) x 16 of water.
- Get your Water as HOT as you can.
- Aim for a 3-4 minute brew time. To make your brew take longer, grind your coffee finer.
Espresso
Dose (ground coffee in)
18 grams
Yield (espresso in the cup)
40 grams
Time (how long it takes)
35-40 seconds
To make your shot time longer, grind your coffee finer.