A single varietal, Matacaturra lot from Nicaragua
Balanced flavors that shine across all brew methods
Sixty-five producers living in the mountains along the Honduran border in Nicaragua work to create this coffee. They process all the coffees individually on their farms and then combine them to be able to sell to the specialty coffee market. All the coffee cherries are picked ripe by hand on the slopes of the mountains, fermented for twenty-four hours, washed, and finally dried slow and controlled by the sun on patios. This particular lot has been varietal separated to consist only of the Matacaturra cultivar.
This community of growers is in the municipality of Dipilto within the Nueva Segovia growing region. The high elevations, nutrient-dense soil, and various micro climates make Dipilto a famous region for coffee. Some professionals might argue the best that Nicaragua has to offer. The name of this coffee, La Roca, comes from the monument above the city where the Virgen de la Piedra looks down from and the town has a well-known festival in her honor.
The Matacaturra varietal is uncommon and offers a unique cup profile that is delicate, juicy, and sweet. The microclimate of the region also lends a subtle floral undertone and bright, crisp acidity making this a balanced, but layered cup of coffee. Dial-into Honeycrisp apple and sugary honey syrup notes by starting with a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5-minute brew cycle.