NIKARAGUA SHG ESTELI ORGANIC - LIGHT ROAST COFFEE BEANS

Crema and the coffee taste
SHG Esteli BIO Nicaraguan light roast gives you a truly complex flavour profile. You will find both sweet fruity and sophisticated floral notes. You will recognise the freshness of grape wine and you will certainly experience a touch of milk chocolate with a hint of tobacco. Thanks to the mild roast, this arabica has a real depth of flavour.
The origins of coffee

Coffee is an important part of Nicaragua's history and economy. The first major boom in the coffee industry dates back to around 1870, when coffee was the country's main export. The second milestone came in 1992, when farmers planted much larger areas of coffee trees than they had devoted to other crops. Although the country faces a number of problems with coffee, it is still a major focus of attention. This is evidenced, for example, by the fact that in 2019, Nicaraguan scientists have just developed a super-tolerant coffee tree that grows well at high altitudes and shows significant yields. In case you're wondering, this hybrid is called Starmaya.
But back to Nicaraguan coffee, SHG Esteli BIO, grown in the Nueva Segovia region in the north-west of the country, on the border with Honduras. It is interesting for its mountainous terrain on the one hand and then for the preserved tropical forest that covers the high hills. In its centre is the town of Villa de San Antonio de Pavi de Estelí (abbreviated Estelí), inhabited since the late 17th century by a group of Spaniards fleeing from pirates.
Estelí is home to the headquarters of the Las Diosas cooperative, which is made up of four small organisations and employs a total of 360 women. The cooperative works closely with the Fundacion Entre Mujeres (FEM), one of Nicaragua's most respected women's rights associations. In addition to growing coffee trees, the women of Las Diosas, for example, like honey and wine production. Thanks to the agricultural education they have received under the FEM grant, they produce coffee to protect nature. And although they have to contend with frequent droughts, earthquakes, hurricanes and landslides, they send exceptional quality coffee around the world.
The peak harvest in Nicaragua is between April and July. The coffee cherries are usually processed by washing and the coffee is most often dried in direct sunlight. This gives it a pleasant fruity feel to the flavour, which complements the chocolate notes perfectly. When coffee is light roasted, it is called light roast. When we bring coffee from Las Diosas, we call it a delicacy. The coffee beans, which come to us all the way from the Nicaraguan cooperative run by caring, experienced and hard-working women, are truly worth tasting. It's the beauty of the local countryside. When this organic speciality is prepared on the filter, you will be delighted with the composition of fruity and milk chocolate notes, with a lowly touch of tobacco. Place of origin:
Nicaragua

Species:
Caturra

Countryside:
Nueva Segovia

Sea level f. m.:
1250m

Taste:
Chocolate, Fruit, Smoky

Processing:
Wet

BIO:
Yes Instructions for use

Grind the coffee to filter (coarse grind).
Add 1 g coffee to 14 ml water in the V60 filter.
In a circular motion, pour the coffee into the water at about 93°C.