Nicaragua - Jinotega Finca Los Positos, Washed
$6.05 - $7.05 per pound
| Cupping Score | 82 |
|
Fragrance/Aroma |
Reese's Peanut Butter Cup, applesauce, raspberry, cashew |
|
Acidity |
Dark chocolate-like acidity, soft |
| Flavor/Nuances |
Almond pastry, raisin, caramel, banana chips, Oreo Cookie, sweet grains |
|
Sweetness |
Semi-sweet chocolate chips, chocolate milk |
|
Body/Mouthfeel |
Full, round, 2% milk |
|
Finish/Aftertaste |
Clean and mild |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
Coffee from Nicaragua is a cup of liquid comfort. When other coffees from Central America are unavailable, Nicaragua is a reliable alternative. That last time we had a Nicaragua on our menu was in 2021, when a coffee from the Esteli department of Nicaragua appeared on both our greens and toll roasting menus. When this year's lot became available, it was the perfect timing for us to revisit this origin. Welcome back, Nicaragua!
In your lineup
Your morning rush is ready for this coffee to be available on drip. This coffee rocks on its own as a crushable cup, and also with the addition of milk or flavoring. At a very affordable price, it’s a great way to diversify the menu and control costs in a blend, if it works for your flavor profile.
Use our Profile
RoastPATH® profile recorded on an MCR-2D while roasting a 1 kilogram batch.
| 0:00 | 425°F | Charge |
| 1:42 | Turning Point | |
| 5:10 | Green < Yellow | |
| 8:33 | First Crack | |
| 10:42 | 395°F | Drop |
Origin: Nicaragua
Region: Jinotega
Farm: Finca Los Positos Women Producers
Variety: Bourbon, Catimor, Caturra, Typica, Parainema
Process Method: Washed
Altitude: 1245 masl
RoastPATH® ID: CI558-A02-0185
About
Finca Los Positos is owned by Maria Estanislada Martinez. This 21.35-hectare farm is located near Palo Blanco, a small rural community in the department of Jinotega, in northern Nicaragua. It's situated in a region known for its lush landscapes and mountainous terrain. Coffee cultivation at Los Positos is a family legacy passed down from generation to generation. Maria Estanislada grew up around coffee and learned from her parents all the effort and work that coffee production takes. Her parents inherited her 1 ha of coffee and a truck. She decided to sell the car, buy more land, and plant more coffee.
Coffee at Los Positos is shade-grown and hand-picked. Wet milling and fermentation are done at the farm. The coffee is then sun-dried on African beds at the Aldea Coffee Processing Facility.
Los Positos implements an eco-friendly system, integrating wood trees, citrus, bananas, and coffee. With a deep respect for the environment, the farm is committed to conserving vital natural resources, implementing sustainable practices, such as using an Eco-Mill, honey water treatment system, and maintaining a harmonious balance with local wildlife. Thanks to the income generated from coffee, the farm has significantly improved its kitchen and wet mill and built a house for the family.