This “crowd pleasing” mild bean combines the simple flavors of raw cane sugar, brown sugar and vanilla with the more complex flavors of roasted nuts and dried apple. These flavors are complimented by notes of cocoa powder, which creates a beautifully balanced fragrance, mild tea-like acidity and bittersweet finish which makes it best served as a medium roast.
Due to the high level of maintenance of the Caturra bean, it is cultivated in areas averaging 4,920 feet above sea level. The Luis Emilio Valladarez family has been growing coffee on their farm in Nueve Segovia in Nicaragua for over 55 years. Their coffee farms are located between the Dipilto and Jalapa mountain ranges. Good soil conditions in terms of texture, moisture and fertility are characteristics that facilitate an excellent productivity of high quality coffee.
The coffee is sun dried on patios or African raised drying beds that keep the cherries off the ground, allowing for proper air circulation.
Coffee Bean Origin: Nicaragua
Region: Finca Buenos Aires Caturra
Subregion: Jinotega
Label: Caturra
Producer/Coop: N/A
Processing: Wet Processed
Growing Altitude: 1,200 m
Varietal: Caturra
Tasting Notes: Cocoa Powder, Dried Apples, Nutty
12 oz. or 5 lb. bag. The Chief Roaster will hand select a favorite of of the moment just for you! You can add a note about which flavor notes you typically like, fruity, citrus, chocolate, stronger, milder, etc., and he will factor that into his selection.
Our first natural process from Guatemala, it has lower acidity than the Ethiopian naturals, while still having a fruity profile. Blackberry, mango are the first flavors we picked up, with guava, red currant following and just the most subtlest of chocolate coming through as the cup cooled. It feels like an Ethiopian natural without the acidity or strong citrus profile.
These beans come from the southeastern part of Guatemala, in a very rural, inaccessible, mountainous area above Laguna de Ayarza (locally known as “Blue Lake”), where there are less than 10 homes in total around its perimeter. Cold, deep and pristine, the lake is said to be formed by two massive volcanoes that collapsed into a large crater, parts of the bottom having never been found. The beloved lake is part of legendary folklore for the locals. Because natural process coffee beans have more rigorous requirements, only those grown in the 5,500-6,000 elevation are selected.
Due to the hilly conditions where the beans are grown, the natural process beans are transported to a neighboring region where there is flatter land available for drying them in the sun, with sufficient breezes to blow over them. Laid out in layers of 3-4″ deep, they are dried for 5-6 days while being constantly turned during the day. The cherries go from red or yellow to purple, and then black. They are then finished for a half a day in mechanical dryers, this final process helping to control the acidity and ensure a final dry process without any pesky rain showers that may cause re-absorption of rainwater.
This natural process, Grade 1 Organic certified coffee is known for its diversified yet exquisite profile. On one side, the sweet but tangy watermelon and berry (strawberry, raspberry, blueberry, and blackberry) flavors brighten the cup, while the chocolate fudge notes produce a more mild finish.
These beans are harvested at the organic, privately owned Kayon Mountain farm located in the Guji zone of Ethiopia, about 6,700 feet in elevation.
The cherries are placed onto raised beds for 12-20 days, meticulously hand turned and picked over to remove and defective beans. The dried cherries are then milled to reveal the beautiful naturally processed bean.
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