Nicaragua | Santa Teresita Jinotega Washed

Process | Washed

Variety | Red Catuai, Red Caturra, Yellow Caturra, Bourbon

MASL | 1325 MASL

Plum Sauce | Custard | Lilac

Nicaraguan coffee has a long and troubled history, with political revolution, natural disasters, and cold war bans from the United States each playing a role in the late-20th century torpedoing of a once-ascendant coffee region. In more recent years, the Nicaraguan coffee market has rebounded, and innovative groups of farmers such as Gold Mountain have attempted to uplift poverty-stricken regions and growing operations through high-cupping and vibrantly flavorful microlots. 

Married coffee farmers Maritza and Francisco Javier each own separate plots of land in Nicaragua’s Jinotega department, where high elevation and rich soil have long sustained Nicaragua’s most flavorful crops of Caturra and Bourbon varietal coffees. The composition of this lot is half cherries grown on Maritza’s land and half grown on Francisco’s; a true collaborative effort! Pleasantly surprising fragrances of maple syrup and lavender, flavors of cooked plum and custard, and a silky, juicy mouthfeel establish this lot as a significant marker on Nicaragua’s path towards specialty coffee prominence.