EL DIABLO FW - CATUAÍ, CATURRA, CASTILLO, PACAS & PARAINEMA, TRADITIONAL WASHED - NICARAGUA

SCENERY
LONDON, ENGLAND

EL DIABLO FW - CATUAÍ, CATURRA, CASTILLO, PACAS & PARAINEMA, TRADITIONAL WASHED

MILK CHOCOLATE
TOASTED PECAN
STEWED APPLE

PRODUCER: 5 SMALLHOLDER PRODUCERS
ORIGIN: NICARAGUA
REGION: SAN RAFAEL DEL NORTE, SAN SEBASTIÁN DE YALÍ, JINOTEGA
FARM: FIELD BLEND, DRIED AT LA CONCORDIA
VARIETAL: CATUAÍ, CATURRA, CASTILLO, PACAS, PARAINEMA
ALTITUDE: 1100 - 1400 MASL
PROCESS: TRADITIONAL WASHED

ROAST DATE: SEPTEMBER 1, 2026

WE'RE TASTING

SWEET AND SUGARY AROMATICS - FRESH FUDGE, TOASTED PECANS AND STEWED APPLES. IN THE CUP IT'S RICH AND COMFORTING, WITH PISTACHIO COOKIES, MELTED MILK CHOCOLATE AND MACADAMIA, A GENTLE STEWED BRAMLEY APPLE ACIDITY AND A LITTLE BLACK TEA IN THE FINISH. AS IT COOLS BECOMING A LITTLE FRESHER, LIKE RED APPLE AND MILK CHOCOLATE HOBNOB.

PROCESS

TRADITIONAL WASHED: EACH PRODUCER SELECTIVELY PICKS, FLOATS AND PULPS THE COFFEE ON THEIR OWN FARM, TYPICALLY FERMENTING FOR 20-36 HRS. POST FERMENTATION THE WET PARCHMENT IS DELIVERED TO CARAVELA'S LA CONCORDIA FACILITY IN JINOTEGA AND DRIED ON THREE-LEVEL SHADED RAISED BEDS FOR 12 TO 25 DAYS TO 10 TO 11% MOISTURE UNDER CONTROLLED CONDITIONS.