Los Cheles - filter coffee from Nicaragua

Unfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.

A lush, fruity and floral filter coffee from our farm in Nicaragua. The intensive fermentation gives the coffee notes of magnolia, cherry chocolate, oranges, and so on - if you look, you will find. The coffee develops over the course of the temperature and remains exciting. Maracaturras are native to the Dipilto region and are one of our favorites with their large beans.

Los Cheles green coffee information

Origin: Dipilto, Nicaragua

Producers: Finca Santa Rita and Finca Las Nubes

Varieties: Maracaturra

Post-harvest process: fermented in barrels for 10 days, then dried in the cherry

Arrived at the roastery: July 2023

Roasted for : Filter, Cold Brew

Tell me more about Los Cheles

When we took over Finca Santa Rita in 2017, we divided the farm into different zones, called lots. Based on the topography, or on the majority of the varieties planted. We named the lots after the previous owners of the finca, such as Don Zotomayor or Do ña Margarita. "Los Cheles" means the light-skinned, the white - and that's us. In Central America, Europeans are often called Chele/Chelito, which is the European equivalent of Gringo. The Los Cheles lot is full of the Maracaturra variety, the large-bean cross between Maragogype and Caturra. 

Why does coffee taste the way it does?

The Maracaturra variety is really exciting - on the one hand, the appearance is impressive, as the tree is tall and wide. On the other hand, the beans are twice as big as the Caturras. Their taste character, at least in the border region of Nicaragua and Honduras, always has clear notes of "orange" - be it clementines or oranges. They have a floral and tea-like character. In this special fermentation in barrels with no air, lush fruity notes are formed, which pair with the floral character.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch in the 30kg Giesen roaster for 9 minutes and a development time of 45 seconds. We start the roasting with 50% energy and keep the gas stable until 6:30, only then do we reduce it to 30% before adding minimal energy in the last minute. The large beans need a lot of energy, especially in the second half, so that the coffee develops well in a short roast.

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