Los Muertos Nicaragua
Taste a coffee from one of Nicaragua’s most renowned farms, a frequent champion of the prestigious Cup of Excellence competition. The Valladarez family has tended to their land in the Dipilto–Jalapa mountains for over 60 years, and their passion is etched into every bean. This washed Caturra from the Nueva Segovia region stands out with its clean and elegant profile, carrying the richness of the country's oldest geological formations. In the cup, you can expect a perfectly harmonious blend of sweet caramel and milk chocolate, complemented by the subtlety of almonds and a fresh hint of raspberry. It is a coffee with a true pedigree, crafted for those seeking top-tier quality and an authentic story.
| Category: | Freshly roasted coffee |
|---|---|
| Package Size: | 75g, 250g |
| Acidity: | Low, Medium |
| Coffee Type: | Arabica |
| Flavor Profile: | Nutty, Chocolatey, Caramel, Fruity |
| ? Country of Origin: | South America |
| Cupping score: | 84-86 |
| Variety: | Bourbon, Catuai, Caturra, Maragogype |
| Altitude: | 1 350 m |
| Harvest Period: | December – March |
| Processing Method: | Washed |
| Drying Method: | African Beds |
| Roast Level: | Medium |
Flavour profile
Nicaragua will captivate you with its refined and deep sweetness, in which notes of caramel and milk chocolate play a major role. This harmonious base is elegantly complemented in the cup by the subtlety of almonds and a very light, fresh hint of raspberries. Thanks to the precise washing process, the coffee has a clean, velvety body and a balanced acidity that makes it an ideal choice for lovers of sophisticated and understandable coffee flavours.
The story of this coffee
This coffee comes from one of Nicaragua's most renowned farms - Finca Buenos Aires. The farm is located in the Dipilto-Jalapa Mountains in the Nueva Segovia region, near the border with Honduras. It has been in the hands of the Valladarez family for more than 60 years; Luis Emilio Valladarez took it over as an inheritance from his grandmother, and today he and his children rank it among the absolute best. The farm is a regular winner of awards in the prestigious Cup of Excellence competition, confirming its exceptional position on the world map of fine coffee.
Growing and harvesting
Caturra coffee trees grow at an altitude of between 1 200 and 1 500 metres in the unique terroir of Mozonte, which is characterised by its fertile soil and mild climate. Harvesting is carried out entirely by hand, with the emphasis on maximising the ripeness of the cherries. After harvesting, the grains are sorted in 'floatation tanks', followed by mechanical de-skinning and dry fermentation in the tanks for 15 to 24 hours. This process, completed by 12 days of drying on sunny terraces(patios), gives the coffee its typical purity, high quality and clearly defined flavour character.
Exceptional coffee with an exceptional score
Cupping score is a coffee quality score used to assess the flavour characteristics of coffee. To qualify as an exceptional coffee, a coffee must achieve a cupping score above 80 points.
In contrast, the commodity coffees you buy in supermarkets have a cupping score below 80 and are intended for mass production where quality is not the main criterion. These coffees focus more on productivity and price. The cupping score is a great tool to quickly get a feel for the quality of the coffee and its potential in flavour.
Suitable preparation
Ideal for making espresso, where the full and balanced flavour of the coffee stands out, but also great forfilter coffee or French press. We recommend a medium grind and fresh water for the best taste experience.
List of ratings
Michal Tlusták
Lenka Janáková
Richard Tauer
Richard Tauer
Daniel Kouba
Martin L.
Pavel M
Pavel Kotek
Veronika Dányi
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