Nicaragua Un Regalo - Honey Process

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  • ORIGIN:       Nicaragua
  • REGION:     Mozone
  • FARM:          Un Regalo - Luis Alberto Balladares
  • VARIETY:    Yellow Catuaì
  • ALTITUDE:  1650 masl
  • METHOD:   Honey Process
  • ROAST:       Light

This wonderfully balanced coffee is a great example of honey processing. With sweet flavours of pear, caramel, and vanilla, Un Regalo is truly a gift to us all. This coffee lends itself to practically any home brewing method (Hario V60, Chemex, Clever, Aeropress), and is a delicious single-origin espresso. 

About the Farmer

Luis Alberto Balladarez is a name synonymous with excellence in the specialty coffee industry. His coffees have consistently placed in the upper tier of the Cup of Excellence competitions in Nicaragua. Over the course of the last decade, Luis has been honing his skills and furthering his knowledge in specialty coffee practices enabling him to continue producing high quality coffees year after year. His constant experimentation with natural and honey processes have made him a renowned and noteworthy contributor to specialty Nicaraguan coffees and made him a reputable and respected figurehead in the country.

On the journey up to his estate, one is mesmerized by the surrounding majesty of the pine and encino trees and the fauna creating a unique ecosystem that contributes to exceptional growing conditions. Apart from the geographical setting of the estate, “Un Regalo” also has a sophisticated washing station that is managed under Luis’ watchful and diligent eye.

 

What is Honey Process?

This type of coffee takes the longest to process, but it is worth the wait! In comparison to a Washed Process, Honey Process can increase the body and flavour while also reducing the acidity of the coffee.

The true benefit of the Honey Process is the lack of water used. Not a single drop is wasted for pulping, washing or fermenting. Therefore, in comparison to the traditional washed method, farmers have seen savings of around 2000 litres per bag of green beans (60 kg).

At the end of each harvest day, freshly picked cherries are collected, weighted and pulped in manual or electrical pulpers. With their mucilage still fully attached, they are spread on African drying beds. These raised beds are made using locally sourced bamboo, wire mesh and black plastic netting (serán).

The drying of the parchment with all the mucilage still attached has a direct impact on the sweetness of the cup. Honey coffees have generally very unique cup profile, characterized by its distinct sweetness, enhanced fruit notes and sweet acidity on the taste and aftertaste.




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