NICARAGUA LA PICONA

A new lot from Nicaragua has caught our attention. This is the second lot in two years to reach our roastery. La Picona is a rare Maracaturra variety that offers a unique flavor profile with fruity, sweet notes, a silky texture and a pleasantly balanced acidity.

FLAVOR PROFILE

In the cup, you'll easily recognize delicious notes of cherries, dates, and vanilla. La Picona is a medium-bodied coffee with a smooth texture and a balanced, slightly fruity acidity. Its natural sweetness is present in every sip and lingers in a long, velvety aftertaste.

86 QGRADING POINTS - green coffee quality evaluation

ROASTING PROFILE

With 240 kgs in our roastery, we developed a roasting profile for espresso. The medium roast level aims to preserve the natural quality of the bean - clean, sweet, and complex. The precision for the desired profile is obtained through daily practice and advanced roasting technology - Loring Smart Roaster.

GREEN COFFEE INFORMATION

The cherries for this lot come from Nueva Segovia, Nicaragua, from La Picona farm, located at 1.220 – 1.400m altitude. La Picona is situated right on the border with Honduras, surrounded by a natural reserve, which provides an excellent microclimate for coffee cultivation. The farm was acquired in 2005 by Olga Marina and has been managed since 2017 by her son, Samuel Zavala. Initially, the farm was planted with Maracaturra, but over time, new varieties such as Catuai and Parainema were introduced to diversify production.

At first, coffee farming in this region was extremely difficult due to erosion, steep slopes, and poor road conditions leading to the farm. It took years of trial and error to find the best pruning and fertilization methods for Maracaturra. Today, Samuel takes pride in his farm’s strong foundation, high-quality production, and a positive working environment for his team. The farm’s agronomic management is now excellent, and under Samuel’s leadership, La Picona is producing some of the best Maracaturra coffees in the region.

Samuel has big goals for himself and his farm, including achieving a self-sustaining operation with environmentally friendly methods. He also hopes to see his farm grow while supporting his local community by creating job opportunities.

This lot was processed using the honey method. After harvesting, the cherries are sorted and soaked, then pulped directly on the farm. Drying takes place at Beneficio Cafetos de Segovia, where the coffee is laid out on shaded beds for about 15 days until reaching 15% moisture content. The dried cherries are then stored in sealed bags in a cool warehouse for five days. The final drying stage lasts three to four days, with the coffee spread out on sun-exposed beds.

We are grateful for these efforts and excited to share these exceptional, fruity lots from Nicaragua with our community whenever we have the opportunity to bring them into our roastery.