Los Granadillos 250g

Los Granadillos 250g

Los Granadillos 250g

At Finca Los Angeles, Tatiana Agurcia Martínes is able to grow multiple varietals of coffee. He splits his farm into lots based upon altitude. This particular lot is called Los Granadillos and is a blend of bourbon and caturra varietals.

This is a wonderfully easy drinking coffee with chocolate tones dominating the cup.  There is a butter toffee sweetness and undertones of hazelnut.

Shipping calculated at checkout.
Log in to purchase

Los Granadillos

Our seasonal coffees each come with their own story, which is part of what makes them so special. Here we take a closer look at the producers behind this coffee.

The Farm

In the northern reaches of the country is the region of Nueva Segovia, bordering Honduras with high mountains ideal for coffee production. It is here, in the town of Los Angeles, San Fernando and where Finca Los Angeles is situated. The farm has been in the Martínes family for 50 years and is currently managed by Tatiana Agurcia Martínes and his team. There is even an agronomist that maintains the health of the trees and land.

The Facts

Varietal: Bourbon & Caturra

Processing: Fully washed

Altitude: 1,450m

Harvesting & Processing

During the harvest, the cherries are carefully handpicked on the steep slopes and delivered to a processing area located on the farm. This lot underwent the Fully Washed method, which begins with the cherries being sorted for quality and submerging them in a tank of water to remove the floating cherries. After sorting, the cherries are pulped to remove the external fruit, and fermented in piles for 18 hours. After fermentation, the coffee is delivered to the Cafetos de Segovia mill, located 56 kilometers away, where they will be dispersed on raised beds to dry in the open sun for 12 days. This process includes a mix of sun and shade drying, depending on the moisture content. Once the ideal moisture content is reached, the coffee is bagged and rested in a warehouse before being hulled and exported.

Social & Environmental

Exporter, Cafetos de Segovia, work with producers in Nueva Segovia to connect them to roasters throughout the world. Growing coffee in Nicaragua has its challenges, and the Cafetos team work diligently to assist the 60 producers they partner with to improve their coffee quality and income. The organization was started in 2014 by sisters Ana and Martha Albir, who have been involved with growing coffee their whole lives. As third generation coffee producers, they understand the complexities of market access and ensuring producers receive a liveable income. They constructed a wet and dry mill to help producers with processing and sales. Tatiana is one of the producers they work with.