Nicaragua: Ojo de Agua

Ojo de Agua is a farm managed by the folks at Cafetalera Buenos Aires. Each farm they have is a sight to behold. All of their farms are planted beneath a dense forest canopy. The coffee plants obviously well-managed, and there's a clear segregation of the different cultivars they grow (Caturra, Java, and Maracaturra mostly), making the harvesting of lot separations quite easy for farm workers. This lot is all Caturra, a mutation of Bourbon that occurred in Brazil in the mid 1930s, but was planted in South and Central America mostly in the 1950s. Ojo de Agua sits at roughly 1500 meters above sea level, a moderately high altitude for Nicaragua. The shade canopy really helps to slow the rate of cherry maturation too, increasing seed density, and ultimately, leading to a higher probability of sweetness and acidity in the cup.

This is another beautiful Farm Gate coffee that is excellent as espresso.

Cupping Notes: Toasted sugars, hints of vanilla wafer, praline almond, barley tea, and dry spice hints

Brew Recommendations: Drip, French Press, pour-over, espresso.

Farm Gate Coffee: Farmers paid at least 50% above Fair Trade

Varietal: Caturra

Region: Dipilto, Nueva Segovia

Altitude: 1500 meters above sea level

Process: Wet processed (washed) and patio sun-dried

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Dipilto region of Nueva Segovia, Nicaragua, this Ojo de Agua lot is produced by Cafetalera Buenos Aires. The coffee features the Caturra varietal, a plant widely recognized for its reliable yield and balanced cup profile. Processed via the washed method, this selection emphasizes clarity and clean acidity, allowing the inherent characteristics of the terroir to shine through. Keia & Martyn's Coffee has roasted this lot to highlight a profile defined by toasted sugars, vanilla wafer, praline almond, barley tea, and dry spice.

Washed coffees are often celebrated for their ability to showcase the precise nuances of a specific growing region. When evaluating these complex layers, drinkers may find it helpful to consult a flavor wheel to better identify the subtle interplay between the nutty praline notes and the delicate, tea-like finish present in this particular Nicaraguan offering.