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NICARAGUA

San Franciso

Fully Washed (GrainPro)

Caramel, mango, dark chocolate

FARM: San Francisco

FARMER: Martin Gadea

 

REGION: Jinguia, Jinotega

ALTITUDE: 1,300 masl

VARIETAL: Caturra

GRADE: SHG EP

 

PROCESSING: Fully Washed

FARM SIZE: 9 ha

FARM AGE: 30 years

 

HARVEST: Dec - March

THE CUP

Tropical notes of mango, 

slight bell pepper/spice. Caramel & dark chocolate sweetness.

SAN FRANCISCO, JINGUIA

Managua

Lake Nicaragua

Jinotega

THE PRODUCERS:

Martin Gadea has been a well known farmer in the town of Jinguia for many years. His experience, agronomic & market knowledge has allowed him to steadily grow his business over the course of some 30 years. In more recent years Martin has used his knowledge to move towards specialty qualities as a means to increase premiums for his coffee.

The farm itself has been passed down through his family (and named after his grandfather Francisco). The most widely grown varieties are Caturra & Catuai, though there are also some much loved Maragogype trees. The trees are shaded by abundant fruit trees of guava & orange, providing ideal conditions for the development of the cherries.

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 brought to Jinotega 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 activity.

 

 

THE REGION:

 

San Francisco farm is located in the department of Jinotega in north-central Nicaragua. This mountainous area is not far from the Honduran border. The Jinotega region is the largest coffee producing region in the country due to its high elevation, plentiful rainfall & abundance of shade growing slopes - ideal for coffee cultivation.

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