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Rinaldo's Coffee: Nicaragua, San Ignacio - Microlot SHG, Natural

Tasting notes: Creamy, butterscotch, cherry, almond, chocolate

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From Rinaldo's Coffee:

This coffee is a natural process. Coffee is selected and harvested then laid out to dry In cherry for a total of 28 days, 22 days on outdoor raised beds and 6 days undercover. The coffee is turned regularly throughout the day and covered at night to protect from moisture. This coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.

The San Ignacio farm is situated in the Dipilto, Nueva Segovia Region of Nicaragua, close to the Honduras border. The farm is nestled within lush dense forest and rolling hills, making this prime speciality coffee country. Nicaragua has a long history with coffee but over the past few years has become increasingly well known for top speciality coffee, due to the influence of producers like Julio and Octavio Peralta.

The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international speciality coffee markets. We are privileged to have known the Peraltas for several years and admire the attitude and values that have led to top speciality preparations.

Farm/Coop: San Ignacio - Microlot SHG
RECYCLABLE Packaging: YES
LETTERBOX friendly (single bag): YES
Altitude: 1,100 masl
Origin: Nicaragua, Central America
Region: Dipilto, Nueva Segovia
Owner: Julio & Octavio Peralta
Process Method: Natural Process
Varietals: Catuai

Roasterr: Rinaldos Coffee

RECYCLABLE Packaging: YES
LETTERBOX friendly (single bag): YES

Delivery prices to United Kingdom


Initial collection: Best coffee for an Aeropress

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.