The Nicaraguan La Roca we sourced via Caravela.
Nicaragua has been growing coffee since 1790. Initially bought to the country as a curiosity by Catholic Missionaries, growing world-wide demand drove the government to create a subsidy. This subsidy was in place from 1979 until 1889.
Coffee was Nicaragua’s prominent export through dictatorship and communism until the early 1990s. However, after the coffee price crashed in 1999, the coffee sector was severely impacted. Compounding the crash was the devastation of Hurricane Mitch in 1998 and the drought over the turn of the millennium.
Since then, however, Nicaraguan coffee production has recovered and quality has also improved.
The growing region of Nueva Segovia is in the Northern part of Nicaragua. Over the last few years, there has been an increase in recognition for the quality of coffee produced in the region. With an altitude of between 1,100-1,650 masl, the coffee production is by a collection of estates and co-operatives.
Nicaraguan La Roca
La Roca is produced by 65 small-scale coffee growers settled in la Cordillera of Dipilto, a Natural Reserve with beautiful biodiversity of flora and fauna, located very close to the frontier with Honduras. The region is popular for the annual celebration of the Guadalupe Virgin feasts, which they often call the Virgen de la Piedra as she is looking after them in a sacred monument above a big rock in Dipilto. This is where La Roca, got its name from.
Specialty coffee is what makes Dipilto such a well-known area. Conditions such as elevation, soils, and microclimates make this community ideal for exceptional coffees. Caravela Nicaragua began to work with the small growers in this area in 2012. It was until the end of 2013 when Caravela decided to install a cupping lab in Ocotal in order to be closer to the producers and help them produce better quality coffees.
Details of coffee
|Region:||Dipilto, Nueva Segovia, Nicaragua|
|Producers:||65 small-scale producers|
|AVE Farm Area:||3 Hectares.|
|Harvest:||Main crop: December – March (2019).|
|Processing:||Traditional fully washed process in micro-mills at each farm. Naturally fermented in cement tanks for 14-24 hours. Dried in 100% shadow on raised beds at Beneficio La Estrella|
|Altitude / Latitude:||1,250 – 1,500 masl / 13.4°|
|Packaging:||GrainPro in hessian|
|Cultivars:||Arabica Cattura, Bourbon and Paca|
|Characteristics:||A four-star complexity coffee, with brown sugar, cocoa and nut notes.|
|Roast used:||Decreasing ramp rate, into first crack when the roast is slowed for a minute of development.|
La Roca information from Caravela.