Nicaragua | La Fuente Washed
Pear | Apple | White Grape
Farmer: Sabino + Maria Jesus
Process: Washed
Region: Jinotega, Nicaragua
Varietal: Red Catuai, Caturra, Caturra Estrella
Altitude: 1400 masl
When we think of coffees from Jinotega, Nicaragua, what stands out are the clean, crisp, and fruit-forward washed profiles that shine on both filter and espresso. This microlot, lovingly produced by Sabino and Maria Jesus on their farm La Fuente (meaning The Source), is a tribute to meticulous farming, careful fermentation, and a legacy of family tradition. Expect a layered cup with bright pear-like acidity, apple sweetness, and a smooth white grape finish.
The Process
This lot underwent a washed process with a precise fermentation time of 16.75 hours, allowing the coffee to develop clarity and vibrant fruit character without compromising sweetness or structure. Sabino and Maria Jesus dry their coffee on raised beds and sort through it carefully to ensure a clean final product.
Their farm sits at 1,400 meters above sea level, and it’s part of a long-standing relationship with Gold Mountain Coffee Growers, who have supported Sabino’s family for generations, including his late father, Don Jose. Sabino and Maria Jesus live simply and work hard. When visiting their farm, it feels like stepping back in time—you may find Sabino plowing fields with oxen or Maria Jesus cooking over an open hearth. Their five children—Edis, Sabino Vladimir, Kenia, Belceis, and Cristian—are also part of this story, helping to carry forward their family’s coffee farming legacy.
What to Expect:
This lot is a versatile offering that excels as both filter and espresso. Let this coffee rest for a bit. Trust me! On filter, a 1:15–1:16 brew ratio highlights its delicate acidity and structured sweetness. For espresso, try a 1:2.5 ratio in 28–30 seconds to bring out its pear-like vibrancy and crisp finish. Whether served black or with a touch of milk, this coffee is a refreshing and approachable experience from start to finish.
Pear | Apple | White Grape
Farmer: Sabino + Maria Jesus
Process: Washed
Region: Jinotega, Nicaragua
Varietal: Red Catuai, Caturra, Caturra Estrella
Altitude: 1400 masl
When we think of coffees from Jinotega, Nicaragua, what stands out are the clean, crisp, and fruit-forward washed profiles that shine on both filter and espresso. This microlot, lovingly produced by Sabino and Maria Jesus on their farm La Fuente (meaning The Source), is a tribute to meticulous farming, careful fermentation, and a legacy of family tradition. Expect a layered cup with bright pear-like acidity, apple sweetness, and a smooth white grape finish.
The Process
This lot underwent a washed process with a precise fermentation time of 16.75 hours, allowing the coffee to develop clarity and vibrant fruit character without compromising sweetness or structure. Sabino and Maria Jesus dry their coffee on raised beds and sort through it carefully to ensure a clean final product.
Their farm sits at 1,400 meters above sea level, and it’s part of a long-standing relationship with Gold Mountain Coffee Growers, who have supported Sabino’s family for generations, including his late father, Don Jose. Sabino and Maria Jesus live simply and work hard. When visiting their farm, it feels like stepping back in time—you may find Sabino plowing fields with oxen or Maria Jesus cooking over an open hearth. Their five children—Edis, Sabino Vladimir, Kenia, Belceis, and Cristian—are also part of this story, helping to carry forward their family’s coffee farming legacy.
What to Expect:
This lot is a versatile offering that excels as both filter and espresso. Let this coffee rest for a bit. Trust me! On filter, a 1:15–1:16 brew ratio highlights its delicate acidity and structured sweetness. For espresso, try a 1:2.5 ratio in 28–30 seconds to bring out its pear-like vibrancy and crisp finish. Whether served black or with a touch of milk, this coffee is a refreshing and approachable experience from start to finish.
Pear | Apple | White Grape
Farmer: Sabino + Maria Jesus
Process: Washed
Region: Jinotega, Nicaragua
Varietal: Red Catuai, Caturra, Caturra Estrella
Altitude: 1400 masl
When we think of coffees from Jinotega, Nicaragua, what stands out are the clean, crisp, and fruit-forward washed profiles that shine on both filter and espresso. This microlot, lovingly produced by Sabino and Maria Jesus on their farm La Fuente (meaning The Source), is a tribute to meticulous farming, careful fermentation, and a legacy of family tradition. Expect a layered cup with bright pear-like acidity, apple sweetness, and a smooth white grape finish.
The Process
This lot underwent a washed process with a precise fermentation time of 16.75 hours, allowing the coffee to develop clarity and vibrant fruit character without compromising sweetness or structure. Sabino and Maria Jesus dry their coffee on raised beds and sort through it carefully to ensure a clean final product.
Their farm sits at 1,400 meters above sea level, and it’s part of a long-standing relationship with Gold Mountain Coffee Growers, who have supported Sabino’s family for generations, including his late father, Don Jose. Sabino and Maria Jesus live simply and work hard. When visiting their farm, it feels like stepping back in time—you may find Sabino plowing fields with oxen or Maria Jesus cooking over an open hearth. Their five children—Edis, Sabino Vladimir, Kenia, Belceis, and Cristian—are also part of this story, helping to carry forward their family’s coffee farming legacy.
What to Expect:
This lot is a versatile offering that excels as both filter and espresso. Let this coffee rest for a bit. Trust me! On filter, a 1:15–1:16 brew ratio highlights its delicate acidity and structured sweetness. For espresso, try a 1:2.5 ratio in 28–30 seconds to bring out its pear-like vibrancy and crisp finish. Whether served black or with a touch of milk, this coffee is a refreshing and approachable experience from start to finish.