This washed, SHB grade coffee comes from smallholder farmers in Jinotega, North Central Nicaragua.
Grown at heights reaching 1500masl, this coffee consists of the varietals red bourbon, pacamara, maragogype, java, catimor marsellesa and catuai.
The Art of Production
Coffee cherries are hand-picked From sunrise until 3 pm. Pickers bring all the cherries back to the Farms' wet mill where it is weight and pulped. Coffee is left to Ferment aerobically, no water, overnight For about 12 -18 hours depending on the Farm's altitude and ambient conditions. Once the coffee reaches its Fermentation point, it's thoroughly washed and, if space allows it will be left on tarps under the sun For a couple of hours. Otherwise, coffee is immediately bagged, as wet parchment, and delivered to Olam's dry mill or buying agency.
In Nicaragua, we have a wet parchment culture, where coffee is bough/sold wet or a little bit dried. Coffee is sundried and it will take within 9-11 days to reach a 11.5% humidity. At Olam, we have 31 hectares around our dry mill Fully covered with tarps For this sole purpose.
Jinotega is the largest coffee region in the country. As such, Diam has located its largest network of buying centers
here with over 12 buying points. We aim to open more buying centers For next harvest and have an even bigger reach to more smallholder Farmers that have great coffees to offer. This harvest, our Specialty efforts For Jinotega coffee were concentrated in the buying centers that have the highest altitude Farms: El Pelan, San Rafael del Norte, Yali and La Colmena, to name a Few.
By having a wide territorial expansion we are able to source coffee From different altitudes, microclimates and cup profiles and bring those to you. Altitudes in Jinotega range From 800 -1500 meters above sea level and temperatures range From 53F - 90F (12C - 32C), which combined provide a good mix For post-harvesting processes such as prolonged Fermentations and microbial activity throughout the day.
The region gathers a wide range of coffee varietals, some have been in the region and country For many generations and others come From recent innovations in the Central American region. As such we can Find Caturra, Red Catuai, Bourbon, Pacamara, Parainema, Marsellesa and some hybrids such as H1 and H3 in specific Farms.