Nicaragua Amigos Mozonte

New name, but is it a new coffee? A half-new coffee?

Amigos Mozonte comes to us from a pair of buds - Alberto Ramos and Manuel Rosales. Both have played a major role at Huck over the past few years, though this is the first time we’ve roasted coffee grown by Manuel.

As far as Alberto goes, his farm, Entre Rios should be a familiar name in our lineup! We’ve featured Entre Rios by itself for the past 4 or 5 years at this point. Alberto named his farm Finca Entre Rios because it sits between the San Francisco, San Isidro, and Margaritozo rivers. And while he's been farming his father's land since his teens, he didn’t purchase his own land until 2007. 

Up until now, Manuel has played more of a behind-the-scenes role in our coffee. Manuel is the driving force behind Puma Coffee, the exporter behind the vast majority of our Nicaraguan coffees. Manuel and Puma helped connect us to Alberto Ramos and the Montenegro family, and due to some peculiarities in the Nicaraguan coffee industry, Puma has always played a major role in processing our coffees, undertaking drying duties after the coffee is washed on-farm.

In addition to being a driving force behind all of our Nicaraguan coffees, Manuel also runs a small farm called Finca Puma Punku, right next to Finca Entre Rios in Mozonte. Manuel and Roberto have been friends since childhood, and this year Manuel encouraged us to try a blend of coffees from the two farms. We couldn’t be happier.

Amigos Mozonte is a lovely example of a traditional washed Central America profile - bright, but comforting. We’re tasting nougat, green apple, and chocolate wafer in this tag-team lot from Alberto and Manuel!

 *** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. *** 

Photos: Manuel Rosales (L) + Alberto Ramos (R), Finca Entre Rios

The Nicaragua Amigos Mozonte, sourced from the Mozonte region, represents a collaborative effort between producers Alberto Ramos and Manuel Rosales. This selection is brought to market by Huckleberry Roasters and features a washed process, a technique often utilized to highlight the inherent clarity and acidity of the bean. For those interested in how different techniques influence the final cup, our processing methods explainer provides a deeper look at why washed coffees frequently exhibit a clean, crisp profile compared to their natural-processed counterparts.

In the cup, this coffee presents a balanced profile characterized by notes of nougat, green apple, and chocolate wafer. These descriptors fall within the sweet and orchard fruit categories often explored when using a flavor wheel to analyze sensory experiences. By focusing on the specific contributions of Ramos and Rosales, this lot offers a clear expression of the terroir found within the high-altitude landscapes of Nicaragua.