Nicaragua, Norman Canales, Issue 01

From El Borbollón in Pueblo Nuevo, Estelí, Nicaragua, this washed coffee is produced by Norman Canales at 1,300 metres above sea level. Grown from Typica and Caturra varieties, it offers notes of cherries, cacao, black tea and dried figs.

Origin: Pueblo Nuevo, Estelí, Nicaragua
Producer: Norman Canales
Altitude: 1,500 masl
Varieties: Typica & Caturra
Process: Washed
Tasting notes: Cherries, cacao, black tea, dried figs

A note from the roaster — Issue 01

Friends,

Great coffee starts by knowing where it comes from, 100%. Nine times out of ten, in my experience, great-tasting, clean and crisp coffees are the ones with excellent green quality behind them, especially the nice, simple coffees. It all starts with the terroir: how you harvest, how you process, what you do after harvest, and where and how you store the green coffee.

As roasters, we have the flexibility to roast it in our own style, but one thing is certain: when the coffee is good, the coffee is good.

No matter how you brew it, this coffee will taste amazing. I had the chance to cup it over the summer before it landed, and I was so surprised because I had never tasted a coffee quite like this from Nicaragua. The producers did a very good job, for sure.

I'm excited to roast this coffee and bring out those beautiful floral notes. It reminded me a lot of a Geisha varietal: soft-bodied, very clean and very juicy. It has all the attributes that make a coffee complex — bright acidity, sweetness, a soft body and floral notes. I'll let you be the judge.

I could have this coffee every day, especially on a rainy day, paired with a good rock tune. That would be the vibe.

I hope you enjoy it as much as I do.

Lot information

The Canales brothers' coffee production involves a detailed 24–30-hour fermentation period, after which the beans are washed and sun-dried for three days. They are then transferred to shade for 18–22 days to complete the drying process.

Developing the perfect flavour

To perfect their coffee, the Canales brothers store the beans for at least one month. This resting period allows the coffee's attributes to fully develop, delivering a rich and well-rounded flavour that shines through in every roast.