Coffee production has played a fairly central role in Nicaragua's history. The South American nation began mass-producing coffee in the 1850s, and by the 1870s coffee had become a key export item. It held steady as Nicaragua’s main export commodity for over a hundred years, though faced significant setbacks during the late 1990s due to internal socio-political turmoil. Today, Nicaragua’s coffee industry has managed to bounce back. Coffee remains one of Nicaragua's primary export commodities, and the Central American nation is one of the largest coffee producers in the world.

Nicaragua doesn’t just boast quantity though; the quality of its coffee has improved significantly over the years. Thanks to the adoption of modern, precision farming and processing methods, a redoubled focus on sustainability and care for the local environment, and a heritage-minded shift towards small-scale specialty coffee production that highlights the unique characteristics of a given crop, Nicaragua has managed to elevate the reputation of its coffee on the international stage.

This nanolot (or microlot, if you prefer), comes to us from the Buena Esperanza coffee farm, which is based in Rajuanse, an estate in central Nicaragua. This is actually the fourth lot we’ve received from this farm and estate, thanks to our friends at Quaffee who are happy to be able to offer Rajuanse coffee once again after a year-and-a-half’s hiatus.

This lot is of the Pacamara variety, a cross between Pacas and Maraogype grown across Central America and famous the world over for its distinct fruity and floral flavours. Pacamara yields are typically quite small, and these are trimmed further when any beans deemed too small are removed by hand. This is why Pacamara yields are generally produced in microlots. Once sorted, beans are placed on specialised racks in a strictly controlled environment that allows for them to dry in cool air, not heat. This process can take up to 4 weeks, and produces unique and exciting results in the cup.

Phaedon’s tasting notes

This coffee is such a classic. It's smooth; it's creamy; it's nutty; it's sweet. It's certainly not going to offend anyone with its acidity. It's easy to drink and always tempting you to drink more. It's what great Nicaraguan coffee is all about, really. I found the most profound sense of sastifaction enjoying this coffee in a V60 pour-over or siphon brew.

Quaffee’s notes

• Taste Profile: A medium to full mouth-feel with nuts, caramelised brown sugar and a sweet citrus aftertaste.
• Roast Used: Short soak of coffee to start, then allow a gently decreasing ramp rate during the roast into and through first crack. Development time is 45 seconds.
• Roast degree: Light
• Quaffee brews:
• Espresso: 1:2.2
• AeroPress 18g:200g
• Plunger: 24g:400g
• Pour over/filter: 18.5g:300g

Coffee details from Quaffee

• Producer: Ramiro Gurdian
• Country: Nicaragua
• Region: Matagalpa
• Farm: Buena Esperanza Farm, on Rajuanse Estate
• Altitude: 1100 - 1200 masl
• Processing: Washed
• Species/Variety: Arabica Pacamara
• Packaging: Hessian with Grain Pro inside

“This coffee is from the coffee farm based on Rajuanse Estate called Buena Esperanza. Nestled in the heart of Nicaragua, the Buena Esperanza coffee farm boasts a rich history. From its origins as part of a timber operation to its transformation into a thriving coffee plantation, let’s explore the fascinating journey of this land.

Buena Esperanza’s story begins in the 1960s, when an American lumber company owned the land. Covering an impressive 2,818 hectares, it was a vast expanse waiting for its destiny. Then, in the early 1970s the land decided to become a coffee farm. With the guidance of Don Manuel, one of the original workers, the first coffee plants were lovingly planted. Despite the political upheavals of the late 1970s and 1980s, coffee production persisted, firmly establishing itself as Nicaragua’s prominent export.

Buena Esperanza covers a total of 846 hectares, with 405 hectares dedicated to coffee cultivation. But it’s not just about coffee; the other half of the land remains a natural forest. This balance is crucial for combating local climate change and preserving the habitat for native fauna.

Every year, gaps within the farm are filled with local trees from the farm’s reforestation nursery. These trees provide shade for the coffee plants and retain essential humidity. Rajuanse’s mission? To keep the forest thriving and ensure that nature continues to flourish.”

Quaffee's transparency information

• FOB Price: PENDING, awaiting confirmation from Zuka Trading
• Cupping score: 84 (Quaffee’s score)
• Producer/Organisation: Ramiro Gurdian / Rajuanse Estate
• Lot size bought: 1 x 69kg bag
• Relationship: Quaffee’s relationship with Ramiro is 5 years old now.