Fully Washed (GrainPro)
Browned butter, plum, citrus
FARM: San Antonio
FARMER: Aldo David Riera
REGION: Mozonte, Nueva Segovia
ALTITUDE: 1,500 - 1,550 masl
GRADE: SHG EP
PROCESSING: Fully Washed
FARM SIZE: 5 ha
FARM AGE: 7 years
HARVEST: Dec - March
Stone fruit sweetness, citric acidity with a pleasant note & mouthfeel of browned butter
SAN ANTONIO, MOZONTE
Aldo David Riera has been on a long journey to becoming a coffee farmer. Although he didn’t know much about coffee he knew the land around Mozonte very well. The region is known for its rough terrain and its remote location which makes it a challenge to cultivate coffee. This is where David comes in. His knowledge of the terrain & excellent driving skills made him a valuable asset to the local farmers who required fertilizers, machinery, people & of course coffee transporting up and down the mountains.
Eventually David’s curiosity got the better of him and he made the switch to farming himself. The first attempt was a 3ha plot up in the mountains, but this sadly did not work out. The cold weather killed the young plants and he was forced to sell his land. If at first you don’t succeed...
David found a new plot at 1500m asl and planted hardy varietals of Villa Sarchi, Villalobos & Catuai. This time the plants survived and he has been successfully cultivating coffee ever since. Since then he has planted java varietals, amongst others. One day he even came across some very old neglected trees which had been left by a previous land owner. With careful attention to detail he stumped these trees to regrow them.
David is now the very proud owner of around 200 Typica trees, a very rare site in Nicaragua indeed.
THE ART OF PRODUCTION:
This coffee is fully washed, whereby ripe cherries are pulped, fermented in water tanks for around 14-20 hours (depending on the climate) and washed to remove the outer mucilage. The wet parchment is carried through the hills for nearly 1km and then loaded on a truck headed for Ocotal. Here the parchment is dried on raised, shaded beds. The relatively dry climate in Ocotal allows for a slow shade drying, lowering the stress on the beans and resulting in a more stable humidity & water activty.
Coffee farms in Mozonte are amongst the most celebrated in Nicaragua. With altitudes starting at 1500 meters above sea level and rising up to 1800 it is by far the highest growing region in Nicaragua, near the border with Honduras. The terrain is incredibly challenging to traverse with steep hills and dense forest. There is no road leading to the farm so all supplies must be brought to the farm by foot along a small forest trail up the mountain for roughly 1km (and back down for all the harvested coffee!)