Nicaragua Coffee - What Flavors Does Dipilto Caturra Variety Have? From the Dipilto Farm

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Nicaragua Coffee - What are the flavor characteristics of Dipilto Caturra variety coffee? What is the planting history of Dipilto farm?

Dipilto is synonymous with premium Nicaraguan coffee, and the coffee from San Judas is a prime example of what has earned Dipilto its reputation. Quality begins with good plant health, and farms around the town typically grow coffee under dense, lush shade vegetation, mimicking the environment where Arabica coffee evolved. This helps slow the maturation of the coffee, promoting enhanced sweetness and flavor development in the beans during roasting and brewing. San Judas is a new farm, purchased by the Ferrey Machado family in 2014 with the idea of diversifying and incorporating the cultivation of coffee and cocoa. While the group's new varieties and hybrids like Starmaya and Marseillaise share the same quality, the property remains significant.

This approach to plant health and coffee quality holds particularly true for the farm San Judas, purchased decades ago by Norman Paguaga. He wanted to leverage the experience gained from working on his parents' coffee farm since the 1960s to develop his own farm. A key part of his plan was collaboration with producers of higher-quality plants. This also bore fruit, as Norman was selected twice for the Cup of Excellence Nicaragua. Now, the second generation of coffee growers continues this legacy.

The selection from the farm consists mainly of Caturra, with smaller amounts of Catuai and Catimor. We ordered the coffee lighter roast, focusing on the classic Dipilto cup profile with caramel and white fruit notes. The sweet toffee notes harmonize with aromas of red apple, white grape, and orange citrus, presenting a refreshing, lingering aftertaste. Beneath the surface, the mouthfeel is smooth, creamy, and delicate, enhanced by further notes of milk chocolate that serve as a perfect balance to the medium-intensity acidity, which lasts for a long time.

Coffee Details

Region: Dipilto, Nueva Segovia, Nicaragua

Farm: San Judas

Variety: Red Caturra, Catuai, Catimor

Process: Fully washed

Altitude: 1200 to 1300 meters

Flavor: Caramel-dominant, followed by red apple, white grape, orange, and creamy milk chocolate.

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Technique: Coffee-to-water ratio 1:15, using 15g of coffee grounds. First pour: 25g of water, bloom for 25 seconds. Second pour: continue to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Total extraction time: approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back end flavors of the coffee.

Important Notice :

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Tel:020 38364473