Nicaragua has a long history of cultivating coffee, beginning all the way back in 1790 when Catholic missionaries grew the plant out of curiosity. Since then, coffee production in Nicaragua has encountered several serious hurdles, such as the devastating effects of Hurricane Mitchell in 1998 as well as a coffee price crash and country-wide drought in 1999. Nevertheless, Nicaraguan coffee has stood the test of time, quality has steadily improved and roasters like Quaffee are increasingly sourcing great-tasting lots of specialty varieties like Pacamara, Maragogype, Bourbon and Sarchimor from the Central American nation.

This lot of coffee was grown at Finca Buena Esperanza, a central Nicaraguan farm run by coffee collective Rajuanse Estate which is overseen by producer Ramiro Ortiz and located in Matagalpa. This region is known to consistently produce Nicaragua's highest-scoring coffees. In fact, Matagalpa contributes roughly a third of the Central American country's coffee production. Due to its volcanic mountains and hilly landscape, the altitudes at which coffee is grown there varies between 800 and 1,400 meters above sea level, with cool temperatures and a high year-round humidity creating a perpetual Spring-like climate, ideal for Arabica trees.

Originally a sprawling American timber operation, today Finca Buena Esperanza follows strict protocols to produce excellent coffee. Lots are selected for harvest by their density, and sorted with a mechanical siphon after picking. This lot was fully washed to remove all skin and mucilage before fermentation, which typically produces clear cups with a bright acidity. After the dry parchment is sorted, it is sent to the Sajonia Estate Coffee mill, where Rajuanse Estate specialty coffees enjoy a dedicated, controlled environment before export.

Roasted at Buitenverwachting by our friends Quaffee, this washed Pacamara coffee represents a 5-year direct relationship between Quaffee and Ramiro Ortiz. Originally sourced through Zuka Green, Quaffee is proud to continue offering delicious coffees from the Nicaraguan producer and we are excited for you to try this unique offering from Central America.

Quaffee’s notes

• Taste profile: A medium mouth-feel with sweet stone fruit & gentle nutty taste.
• Body: Medium
• Roast: We soak the coffee to start, then allow a gently decreasing ramp rate during the roast into and through to first crack. Development time is 50 seconds.
• Roast degree: Light – using my-tonino.com
• Quaffee brews:
• Espresso: 1:2.3 (28s)
• AeroPress: 17g:180g
• Plunger: 46g:800g
• Pour over: 17g:300g (for a sweeter coffee)

Coffee details from Quaffee

“This coffee is from a lot of Pacamara grown on Buena Esperanza. It was planted in 2015. It represents a breakaway from traditional density by hectare, and spacing between plants and rows, thus, going out of the box and comfort zone for the engineers of the farm.

Rajuanse Estate commits to reforesting. Every year, they fill gaps within the farm with local trees from their reforestation nursery. Shade and humidity retention are imperative in the area.”

• Country: Nicaragua
• Region: Matagalpa
• Farm: Buena Esperanza Farm on Rajuanse Estate
• Producer: Ramiro Ortiz
• Harvest: 2023.
• Altitude: 1,100-1,200 masl
• Coffee area: 405 Hectares of 846 Hectares
• Cultivar: Arabica Pacamara
• Processing: Fully Washed
• Packaging: Grain Pro with Hessian
• Certifications: Rainforest Alliance

Quaffee’s transparency information

• Producer: Ramiro Ortiz
• Organization: Rajuanse Estate
• Source: Zuka Green
• FOB price: $4.95/lb
• Cupping score: 84.25
• Lot size we have committed to: 138kg
• Relationship: Our relationship with Ramiro is now 5 years old
• Other Information: We spoke directly with Ramiro, who is happy working with Zuka Green