Nicaragua Dry Process La Laguna

Dipilto is a premier coffee growing region, with diverse microclimates and good altitude, optimal conditions for producing specialty coffees. Finca La Laguna is operated by producer Luis Emilio Valladarez, who also operates Finca Buenos Aires another coffee we purchased this year (the first pic is La Laguna). Finca La Laguna came under his direction and ownership about 4 years ago now, thriving from his expertise and leadership. The farm is situated at 1100 - 1350 meters, and planted entirely in Caturra. Natural shade trees abound, the coffee is protected from warm afternoon sun. This is a naturally processed lot, and tastes quite different than the typical wet process/washed coffee from Nicaragua. Drying conditions are good in Ocotal, where the mill is located, and so drying whole coffee cherry makes sense, taking roughly 4 weeks to complete before moving to the hulling machinery. This long dry time inside the whole cherry adds an unmistakeable fruitiness to the cup - which if you've never tried, you absolutely should - not to mention hefty body, and muted acidity. The coffee is followed by Valladarez from cherry to hulled beans, with much care put into sorting out any potential defects. The farm acquired Rainforest Alliance Certification a few years back, and the washed coffee won first prize at the 2012 RFA Nicaragua coffee competition.