In the Northern Highlands of Nicaragua, in between the cities of Matagaloa and Jinotega, is the Cerro Datanli Natural Reserve. Comprised of almost 15,000 acres of protected land, the reserve is home to a wealth of diverse flora and fauna clinging to impossibly steep mountainsides. This offering, El Diablo, comes from a group of producers growing coffee in and around the reserve. 

The producers here rely on coffee as their primary source of income. Over the past 10 years, they have shifted their focus from large-scale commercial production to specialty coffee and unique processing. Their background in commercial has led to the development of agricultural and production systems that are well adapted to the landscape and ecological conditions found in this unique community. The producers have advanced wastewater treatment systems, use their coffee pulp as fertilizer, and have built living barriers around their farms to help with erosion and landslides. They now produce some of the best coffee in the country while remaining environmentally conscious.

This coffee was delivered to the drying station in fruit to be dried for 12-25 days on shaded raised beds. The drying station, La Concordia, has a team of trained quality analysts and site managers to monitor the coffee throughout processing. Despite its processing, this coffee presents more sweet, dried fruit notes than the funky flavors often expected from naturals. We find it great as espresso or an everyday brew. Get dialed-into notes of chocolate malt, pecan, and dates with a 1:16 brew ratio, filtered water at 204-206℉, a medium-coarse grind, and a 3-3.5 minute brew cycle.