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La Pradera Organic – Nicaragua (250gr)

La Pradera Organic – Nicaragua (250gr)

£9.00

If you are looking for a different coffee, this fantastic Red Caturra explodes with flavour and stands out for filter brewing options. 3 times winner of the Cup of Excellence Nicaragua expect stone fruit notes and a refreshingly bright sweet orange acidity.

Origin
• Dipilto, Nicaragua

Roast
• Medium

Strength
• 3/5

Notes
• Peach
• Orange
• Cashew

Traceability
• Producers:  Lovo Family since the 1930’s
• Region: Dipilto
• Altitude: 1400 – 1500 masl+
• Process: Fully Washed, Patio Drying
• Varietals: 100 % Red Caturra

Roasted in the UK

Clear
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Product Description

Finca La Pradera is located in the community of Laguan in the Municipality of Dipilto, 22 km from Ocotal, Nueva Segovia Department, Nicaragua. Owned and managed by Sr. David Ariel Lovo Gutierrez, the farm occupies fertile hillsides high in mountains criss-crossed with springs of crystal-clear water. The farm covers around 43 hectares, 33 of which are planted with 100% shade-grown Caturra coffee. Sr. Lovo keeps the rest of his land as a nature preserve, helping to support and maintain the diverse flora and fauna that comprise this region’s unique ecosystem.

The farm boasts a spectacular view over the valley of Ocotal and is located on prime coffee growing land in a terrain that is often rugged and inhospitable. Although numerous coffee farms dot the mountains around Dipilto, the topography tends to be quite steep and difficult to cultivate. La Pradera, even at its highest point, presents a softer topography, with undulating hills and fertile pastureland. In fact, this is how the finca earned its name: La Pradera means ‘The Prairie’ in English. This particular lot hails from lots El Golfo, Guantanamo, Casa Vieja and San Juan that lie over some 17 manzanas (approx. 11.5 hectares) of the farm. The lots’ names range from the fanciful to the literal. Casa Vieja (Old House) gets its name from the old farm house while lies there. ‘El Golfo’ (The Gulf), was grown is an area of the farm resembling a small, roundish cove, which is sheltered and protected from the high winds that often sweep through these mountainsides.

David attributes much of the farm’s reputation for quality to location. The region is ideal for coffee cultivation, with perfect temperatures, regular rainfall, fertile soil, and temperate climatic conditions. Transportation from the farm to the dry mill is fast, taking about 40 min – made possible since the farm is only 22 km from the mill and the road is in a good condition. Above all, excellent agricultural practices - including selective harvesting and strict quality control in wet and dry milling – are really what make La Pradera’s coffee so excellent.

 

 

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