Nicaragua Sun-Dried Coffee Beans Introduction to Nicaragua Finca Los Congos Estate Coffee

FrontStreet Coffee - Nicaragua Finca Los Congos Natural Introduction

Nicaragua · Finca Los Congos

Finca: Finca Los Congos

Region: Nueva Segovia

Variety: Villa Sarchi

Altitude: 1350-1650m

Processing Method: Natural

Grade: SHG

Region Introduction

Nicaragua's growing conditions are not inferior to other Central American countries. Coffee grown at high altitudes with shade has a rounded, balanced flavor with less sharp acidity. The main reason for its lack of fame was the invasion of war and hurricanes, which made it impossible for individual farms to operate continuously. Without historical records, green bean merchants couldn't track and access farm information. It wasn't until after 2003, when the factors affecting coffee quality were removed, and the underdeveloped transportation was fully constructed, that fine coffees gradually emerged.

All Nicaraguan coffee is grown in fertile volcanic soil. SHG (Strictly High Grown) is the highest grade harvested at elevations between 1,500 to 2,000 meters.

The local climate features high mountain terrain with year-round dense fog covering the entire mountain forest, creating a low-temperature, humid climate environment. Years of species evolution combined with adherence to ancient, time-consuming processing processes preserves the natural fruit acidity and rich aroma. The use of shade cultivation ensures uniform sunlight exposure. Coffee cherries grow slowly and indirectly absorb moisture brought by the dense fog. Therefore, the coffee beans exhibit lively and diverse flavor expressions. Such an excellent coffee growing environment cultivates coffee with characteristics of slight acidity and warmth. With careful tasting, you can feel the subtle release of fruit fragrance and chocolate sweetness in the throat, with rich body and multi-layered aftertaste.

About Nueva Segovias: This region is located in the northern border of Nicaragua. As early as 1525 AD, Spanish explorers came searching for gold mines. In recent years, it has begun to establish the best coffee reputation in the country, achieving great success in Nicaragua's Cup of Excellence competitions. The coffee averages above 1,500 meters in altitude. With unique flavor conditions, this area, where the Cordillera mountain range branches crisscross, has become a gold mine for specialty coffee.

Finca

As one of Nicaragua's best coffee-producing regions, Finca Los Congos is located in the town of San Fernando in Nueva Segovia, Nicaragua. This town is in the northern part of Nicaragua, near the Honduran border, and is the highest altitude producing region in Nicaragua. On its other side lies one of Honduras's best producing regions as well.

Finca Los Congos is one of the few self-sufficient farms. They raise livestock, harvest timber, and produce organic fertilizer from coffee cherries, which makes their cultivation and processing completely free of chemical products. It possesses the unique advantages of Central America - abundant water resources and excellent water quality for coffee cultivation, plus exceptional volcanic soil quality. The large arable land area allows for crop rotation, letting the soil rest appropriately to maintain its fertility. Other conditions include high mountain shade cultivation and drip-washed bean technology. The harvest period requires 2 years of care, resulting in higher costs.

The farm owner René Martin inherited from his father José Liu Ruoying. The main varieties on the farm are Caturra and Pacamara. The farm's Pacamara was the runner-up in the 2009 Cup of Excellence. Martin's father, following a friend's suggestion, planted Pacamara from El Salvador due to its productivity and cold resistance.

Coffee Varieties

About the Villa Sarchi variety - it is a Bourbon variety. This Bourbon green-top dwarf natural mutation was discovered in Costa Rica during the 1950s-60s, followed by pedigree selection (selecting individual plants through several consecutive generations). However, this variety was not widely cultivated in Costa Rica. Instead, in 1974, it was introduced to Honduras by the Honduran Coffee Institute (IHCAFE).

This variety, like Caturra and Pacas, is caused by a single gene mutation that results in shorter plants. It has medium cup quality, small beans, and medium yield similar to Caturra, with high nutrient requirements. It is susceptible to coffee leaf rust, berry disease, and nematodes. Suitable for cultivation at altitudes above 1,300 meters.

Processing Method

This coffee bean uses the natural processing method. The natural processing method is the oldest and most original processing method for coffee beans. Harvested coffee cherries are placed on patios, and some are even exposed directly on roadsides, receiving direct sunlight (approximately requiring 27-30 days) to reduce moisture content from 60% to about 12%. Beans processed through the natural method have the lowest acidity, noticeable sweetness, high body but slightly lower cleanliness.

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