Nicaragua Natural Coffee - Dipilto

Producers: Small local producers
Region: Dipilto
Altitude: 1,200-1,300m
Varieties: Catimor, Catuai and Caturra
Process: Natural

Our Nicaragua comes from Dipilto, Nueva Segovia, in the north of the country, where two sisters lead a family business, now in its third generation. They created a small exporter focused on a more transparent relationship between producers and roasters, something that many farmers in the region had been asking for for years.

They work side-by-side with their partner farms, from receiving the coffee cherries to quality control, ensuring simple, honest, and traceable processes. The team is small but highly specialized, and the goal is always the same: consistent coffee and real support for those who produce it.

These beans, grown at altitudes of 1,200–1,300 meters, are air-dried using the "sleeping bag" technique to protect the coffee overnight and maintain more stable drying. The result is a clean, fruity, and uniform cup, with cherry acidity, a creamy body, and a hint of caramel.