Nicaragua Gonzalo Castillo
Region - Nueva Segovia of Nicaragua. It is 1300 metres above sea level and borders Honduras to the north and has a reputation of producing high quality coffee owing to fertile soil, high elevation (1300 asl) and careful cultivation and processing.
Coffee plantations in this region are small averaging around three hectares. The grower, Gonzalo Castillo, has over 25 years of experience in the coffee industry and his certified farm has twice been the second place winner of the World Cup of Excellence award in Nicaragua.
Flavours: strawberry and tropical fruits producing a delicate cup with rounded acid and a sweet molasses and toffee finish.
Process: Honey - this process is the most difficult and demanding of all to execute well. The coffee is pulped, then spread out to dry without washing thereby leaving some of the pulp on the beans. The beans must be spread thinly on purpose-built drying beds and turned hourly during the 10-15 days required to become stable. The reward for success is a coffee with the fine elegant attributes coupled with the more substantial body and fruit sweetness of a natural processed coffee. The honey process has been greatly refined in Central America.