NICARAGUA La Fuente WashedNicaraguaLaFuente250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Provides rich yet subtle flavors, balanced sweetness, with a nutty bouquet reminiscent of orange."
Home brewer, Gothenburg, Sweden
SCA SCORE 87.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a sensational aroma of honey fragrance follows us through to the first crack and we shortly afterwards finish the roast.
|Region||Dipilto, Las Manos, Nueva Segovia|
|Flavor||Caramel, Cocoa, Red apple|
|Aftertaste||Cocoa, Blood orange, Long|
|Acidity||Malic, Red apple, Medium|
|Body||Round, Silky, Mid|
Saúl believes that it is in the industry’s best interests to participate in helping with direct financing of operational costs.The specialty coffee industry in Nicaragua has been hindered by decades of unstable political systems, civil war and natural disasters.
As a fourth generation coffee producer, Saúl decided to carry on his family’s coffee farming tradition. He inherited La Fuente from his father. On advice from his brother, who sells his coffee directly to buyers in the US, Saúl has been transitioning toward producing specialty coffee. His brother has been assisting on how to produce superior quality and subsequently obtain a higher price for his coffees.
The cherries consisting of Catimor and Catuaí are hand picked, wet fermented for 14-16 hours, to be dried under shade for 8-10 days. Furthermore, hulling and preparing for export.
There are challenges associated with Saúl’s harvesting. Primarily, acquiring financing for production. In order to circumvent these obstacles, previous harvests have been sold early in the season on the local market in able to pay his workers at the farm. Secondarily, because of labor shortage, the pickers were paid a premium to motivate them to work at La Fuente.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Nicaragua
Finished in Scandinavia