El Paraiso, Espresso - Nicaragua

El Paraíso is a farm of about ten hectares located in the municipality of Ocotal, in Nueva Segovia. It takes its name from the lush vegetation that surrounds it, nestled in the mountains separating Honduras and Nicaragua.

The farm grows several varieties of Arabica from a wide variety of tree species. This varietal richness has resulted in exceptional batches, rewarded at numerous local competitions as well as at several editions of the Cup of Excellence. El Paraiso produces coffee in agroforestry. Coffee trees grow under an intense canopy of trees of various ages.

Hipólito Acuña Morales, a young producer and worthy representative of the new generation, now ensures the continuity of this family farm. In the early 2010s, he took a new direction focussed on the production of high-quality coffees. In addition to the Catuai variety, he introduced Gesha, Java, and Maragogype.

The cherries are harvested by hand and transported to the beneficio de Bridazul, where they are processed using different processes, including classic washing or carbonic maceration, depending on the batch. This lot has undergone carbonic maceration, allowing the coffee to develop more fruity notes, body, complexity and richness to the cup. After harvesting, the cherries are placed in sealed vats in a temperature-controlled room. The fermentation of the fruit produces Co2 driving oxygen out of the vat. This environment causes fermentation inside the fruit. This is called fermentation from the inside out. After several days the coffee is removed from the vats, and first placed on suspended beds under shade.

• Region: Nueva Segovia
• Country: Nicaragua
• Elevation: 1,500- 1,650 masl
• Variety: Java
• Process: Carbonic Maceration

Available in 250g bags.