La Florencia

Dried fruit & honeycomb sweetness, weighty body with a smooth syrupy finish.

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The La Florencia Mill is a Nicaraguan gem. Well organised, completely focused on traceability and constantly working with the small land owners who deliver coffee to the mill, it’s arguably doing some of the best coffee work in the whole country. Structured around a big body, studded with delicious dried fruit flavours, this coffee is syrupy with a honeycomb sweetness.

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Additional Information

La Florencia Mill is located in the northern part of Nicaragua, specifically in the city of Ocotal, Nueva Segovia. Because of Nueva Segovia's climate and altitude range (1000 to 1600 metres above sea level), it produces one of the best quality coffees in Nicaragua. Its production is 100% Arabica and has been able to identify farms using environmentally sound practices that grow Maragogypes, Typicas, Bourbons, Javas, Caturras, Catuais and other exotic varietals, which they then process fully washed, honeyed and naturally. 

Small producers personally deliver their coffees directly to the La Florencia mill. The coffees bought come from 6 different sub regions in the area, which are Dipilto, Jalapa, San Juan, Pueblo Nuevo, Las Sabanas and Esteli. The parchment is received "oreado" (semi dry, 40% humidity on the parchment) and is then weighed, dried and stored, and classified by sub-region and altitude with the necessary traceability to know which farmer produces it. Once rested, preparation for export commences. 

Every lot received is cupped in La Florencia's laboratory. These lots are analysed each day and sorted based on their quality standard. 

Each lot received in the mill has full transparency documentation enabling them to identify the quality standard of each farmer for future purchases. Quality in Nicaragua is obtained from the producer; they are the ones in charge of harvesting and picking the correct cherries and processing them at the micro mills located on their farms. Once processed and received, La Florencia is in charge of drying the coffee and preserving its quality throughout the chain by providing customers service, consistency and transparency lot by lot. 

La Florencia also takes the time to visit the growers and explain to them how they want the coffee to be processed, while teaching their personalised classification system. The classification system strives for greater levels of quality, so they introduced a more stringent sorting process in order to secure only the ripest cherries; "first" (ripe cherries), "second" (semi-ripe cherries) and "third" (unripe cherries). This unique collaboration with the producers guarantees superb quality coffees.
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Suggested Recipe

Basket: 20g VST In: 21.5g Out: 44g Time: 27sec Temp: 94.5°C

Sourced from the Nueva Segovia region of Nicaragua, La Florencia is processed by the La Florencia Mill. This coffee is brought to market by Five Senses and is grown at elevations ranging from 1000 to 1600 meters above sea level. In the cup, this lot presents distinct notes of dried fruit and honeycomb.

When evaluating coffees with these specific profiles, it is helpful to consider how processing methods and regional terroir influence the final sensory experience. Coffees from Nicaragua often exhibit a balanced acidity and sweetness that can be mapped against the flavor wheel to better identify subtle nuances. While dried fruit notes are frequently associated with specific drying techniques, and honeycomb often points to a clean, sugary finish, each harvest reflects the unique conditions of its origin. Exploring these characteristics allows for a deeper appreciation of the diverse profiles emerging from the Nueva Segovia landscape.