Los Suyates – espresso from Nicaragua

This coffee is unfortunately sold out, but we plan to have it back with the next harvest .

One of the goals of our work in Nicaragua is to also show coffees from neighboring farms and friends of our partners. Mario Gonzalez from Finca Los Suyates is a long-time friend of Claudia and Tim from BridAzul, places great value on the uniformity of his coffee and has already won several Cup of Excellence titles. This Catimor lot was processed by Tim and, similar to our Doña Margarita Espresso, shows lush fruity notes, is heavily floral like a magnolia, with a deep chocolate undertone and a velvety texture.

Los Suyates - Green Coffee Information

Origin: Finca Los Suyates Dipilto, Nicaragua

Producers: Mario Gonzalez, BridAzul

Varieties: Catimor

Post-harvest process: Fermentation of the cherries in the cold room, then dried as natural

So I would prepare the Los Suyates for you

Our David developed and optimized the recipe with the following equipment:

Water : Total hardness 5 °dH, alkalinity 3 °dH
Mill: Niche Zero
Grinding degree: 14
Espresso machine: Ascaso Steel Duo PID
Age of roasting: 14 days

Here we show you in a short video how to set up such a recipe.

Tell me more about Mario Gonzalez

Until 2006, the Gonzalez family was involved in wood production before growing coffee on their farm. "Suyates" are a type of palm tree that grows on Mario's farm, hence the name. Since 2017, Mario has been working with Tim and Claudia, concentrating on intensive natural fermentations, which he then delivers to Project Origin in Australia. Mario's farm is not far from our Finca Santa Rita, and so it was inevitable that our David took part in a filter coffee competition with Mario's coffee. This year we now have two lots from him - this espresso and the filter coffee "Mario".

Why does the coffee taste the way it tastes?

Tim Willems, who leads our team on site, received the sorted cherries in Ocotal, transferred them into tight barrels and stored them in a cold room at a constant temperature for more than two weeks. This intensive, but extremely controlled, fermentation intensified the lush fruit notes. The cherries were then dried in thin layers on air-permeable beds. This slowed down the fermentation so that the coffee could retain its clear notes. The precise sorting by Mario and his team resulted in a very uniform bean profile and the roasting and extraction were stabilized.

How do we roast this coffee?

We roast the coffee as a 20kg batch on our 30kg Giesen roaster. We start with a soak, i.e. we give no energy, for 1 minute. Then we increase the energy to 50% and leave it like that for up to 8 minutes before gradually reducing it. From 6 minutes onwards we continue to roast the coffee at a stable rate of rise until we go through the first crack with a lot of energy, but keep the development time a little shorter.