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Nicaragua Segovia, SHG EP

In Stock: 47 Lbs
Nicaragua
Jalapa, Nueva Segovia
Various Smallholder farmers
Bourbon, Catuai, Caturra, Catimor, Maracaturra, Maragogype, Typica
1300-1500 masl
Washed
Almond flavor; clean and citric.
81
Dark (French Roast)

Taste: One of the “gentle classics” this full-bodied Nicaragua is a great base for dark roasted espresso blends, but has a bright acidity, smooth mouthfeel, and natural sweetness that make a great single origin cup for those who like their coffee black with no extra sugar or milk.

Roast: This bean takes a dark (French) roast, well into 2nd crack.

About: Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father’s tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family.

Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that ellusive micrlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as honeys and naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees—a diversity of options that allow them to grow with the developing Nicaraguan specialty market.

This lot is a blended, more standard but still good-quality coffee from the sisters and the farms with which they are partnered. The mill’s ability to sell some of its larger “macro” lots to the same partners as its microlot-quality offerings creates stability for the producers, as well as financial security and the opportunity to invest and develop relationships that can contribute to future growth and improvement.

*EP or European Preparation indicates a quality difference, mostly in terms of a lower permissible number of defects.

*SHG or Strictly High Grown Coffee is defined as coffee grown above 1,200 meters (4,000 feet). The term Strictly Hard Bean (SHB) is also used interchangeably.


 

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