Nicaragua Natural Coffee · Dipilto
Tropical fruits · cherry · caramel
Preparation: Filter
Roast: Light
Producers: Cafetos de Segovia
Region: Dipilto
Altitude: 1,200-1,300m
Variety: Catimor, Catuai, and Caturra
Process: Natural
Our Nicaragua comes from Dipilto, Nueva Segovia, in the north of the country, where two sisters, Ana and Martha, 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 many farmers in the region had been asking for for years.
They work side-by-side with 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 coffees and real support for those who produce them.
These beans, grown between 1,200 and 1,300 meters above sea level, are sun-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, creamy body, and a caramel note.
