Eighty9 Coffee No.26 Nicaragua - 250g
COFFEE FARM: Los Bucaros
LOCATION: Nueva Segovia, Diplito
ALTITUDE: 1,300 - 1,500 MASL
VARIETAL: Caturra & Catuai
CUP SCORE: 84.75
CUP PROFILE: Apple & Coconut Milk; Loads of Hazelnuts & Cacao, Lactic acidity
Los Bucaros is a blend of washed catuai and caturra coming from 3 different farms in Nueva Segovia: Agua Sarca, Las Hortensias and Los Pirineos respectively owned by Isacio Albir, Ana M. Albir and Eudoro Guillen.
The lot was made and processed in Ocotal at Cafetos de Segovia. It was called after a native tree from central America: Búcaro (purple coral tree), tall tree from the legume family that attracts hummingbirds, which pollinate its flowers. Cafetos de Segovia is a dry mill located in Ocotal and surrounded by coffee land, making it easy for producers to deliver the wet parchment the same day as they harvest and process it.
The dry mill services their farms and greenhouse – which they built in 2020 to grow experimental lots and more delicate varieties – but also the coffee of some relatives and a few non-related producers from the area. In total, 47 other producers work with Cafetos de Segovia. During peak harvest, up to 300 quintales per day is delivered to the mill, which has a drying capacity of 3,000 quintales at any one time (1 quintal = approximately 46kg green beans). Up to 30 people work at the mill during the season.
Most of the coffee is delivered as wet parchment or cherries and 80% of the lots are washed. The drying is usually started on a patio, in the shade for 5-6 days and then in full sun. All patios are covered with black net so that the coffee is not laid directly on the floor. Shade drying is necessary as the sun hits hard at this lower altitude (less than 900masl). The naturals are moved every 3-4 hours and the coffee is piled during the hottest hours of the day.
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