We are thrilled to introduce our first Nicaraguan coffee of the year, Cerro de Jesús, produced by the Peralta Family. Their story dates back to the early 20th century, but it wasn't until 2008 that the family began producing coffees differentiated by variety, processing methods, and altitude.
THE FARM
Currently, all of its production is exported and sold to some of the best coffee roasters in the world. Cerro de Jesús is one of the seven farms owned by the Peralta family, all of which are located in the Dipilto and Jalapa mountain range, which borders Honduras.
Nicaragua does not have the high altitudes of its Central American neighbors; however, the unique microclimates of northern Nicaragua and the Jalapa Mountain Range have been key components in the production of high-quality coffee. Only about 10% of Nicaraguan coffee comes from the Jalapa Mountain Range and the department of Nueva Segovia, with the majority of national production originating in Jinotega and Matagalpa.
THE GRAINS
Producer: Peralta Family
Origin: Jalapa, Nicaragua
Process: washing
Variety: Catuaí
Altitude: 1,450 meters above sea level
Tasting notes: juicy and complex acidity, sweet floral notes, tropical fruits, chocolate and caramel textures
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*
IN 18 grams of coffee
OUT 38 grams per cup
Time of 26 seconds.
Coffee boiler temperature 93ºC,
Water pump pressure 9 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 110 ppm
