Mario - filter coffee from Nicaragua

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

Like Los Suyates, this coffee is also from Mario Gonzalez, a neighboring producer of our Finca Santa Rita and a friend of Claudia and Tim. Mario attaches great importance to the uniformity of his coffee and has already won several Cup of Excellence awards. Tim fermented this Parainema lot in barrels and dried it on drying beds. The result is a super-fragrant coffee with notes of cherries, spices and nougat.

Los Suyates - Green Coffee Information

Roasted for: Filter coffee, cold brew and all common filter methods

Origin: Finca Los Suyates Dipilto, Nicaragua

Producer: Mario Gonzalez, BridAzul

Varieties: Parainema. 100% Arabica

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

All our coffees are shipped as whole beans

Brewing recommendation David: Mario V60

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

Water: Total hardness 3 °dH, alkalinity 1.5 °dH
Mill: Kinu M47 Classic
Dripper: Hario V60 glass filter 02
filter paper: Hario V60 paper

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 filter coffee and the espresso "Los Suyates".

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 12.5kg batch on our 30kg Giesen roaster. At 8:35 minutes, this is a shorter roast, as is the development time of 45 seconds or 8.5%. This way we emphasize the light notes and bring the perfume to the fore. This line of the Parainema variety is elongated and can be roasted very evenly, but we start the roasting with a one-minute soak (= hardly put any energy into the drum) so that the heat is distributed more evenly in the bean.