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plums on a purple background
plums
Jinotega

Nicaragua El Diablo

Single Origin
plums

regular price $27.00

Plum, Brown Sugar, Grapefruit

More Info
  • acidity Malic
  • elevation 1500MASL
  • harvest Spring 2025
  • roast Light
  • process Natural
  • cultivar Caturra, Catuai, Catimor
Less Info
Grind Type
 
  • acidity Malic

    Speaks to the level of vibrancy on your palate.

  • elevation 1500MASL

    Speaks to flavor and organic acid development in coffee. Higher = more.

  • harvest Spring 2025

    Speaks to freshness and quality. Most coffees taste best within a year of harvest.

  • roast Light

    Speaks to the lightness or darkness of the roast. Most of our coffees fall on the lighter side of the spectrum.

  • process Natural

    Speaks to how the producer refined the whole, ripe berry down to a dried seed.

  • cultivar Caturra, Catuai, Catimor

    Speaks to the genetics and quality potential of a coffee plant.

 
Roast Profile 1 - Light

From the Mountains of Northern Nicaragua

a sweet, everyday cup

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. Get dialed into notes of plum, brown sugar, and grapefruit with a 1:16 brew ratio, filtered water at 204-206℉, a medium-coarse grind, and a 3-3.5 minute brew cycle. 

Purple

Luxurious, dark-fruit purple coffees showcase winey and dried fruit flavors typical of plums, port wine, and raisins.

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