Nicaragua – Un Regalo De Dios

The last coffee of the season from Luis Balladares is his fully washed Bourbon - from the Un Regalo De Dios farm - known for its sweetness, crispness and light character. It is a pleasant, welcoming coffee with nuances of caramel, fresh citrus, red pears and a fine sweetness reminiscent of brown sugar, roasted nuts and vanilla.

Luis' innovative practices, such as planting guava trees to create shade, improve soil health and biodiversity, resulting in vibrant and terroir-driven flavors. At Beneficio Las Segovia, each pick is processed with the utmost care to ensure each coffee cherry is picked when it is full of sweetness, guaranteeing a cup that reflects his tireless commitment to creating balanced and structured coffees.

ABOUT THE PRODUCER LUIS BALLADARES & THE FARM UN REGALO DE DIOS

Un Regalo de Dios Farm is located in the Dipilto-Jalapa mountain range in the north of the Department of Nueva Segovia. The farm is characterized by being located at an altitude of 1350 to 1700 meters in a cloud forest microclimate with temperatures of 10 to 16 °C in the community of Quisuli, municipality of Mozonte, Nueva Segovia, Nicaragua.

The soil on the farm is sandy and loose, with abundant humus. There is a rich biodiversity in the flora and abundant dominant species of lati foliadas, as well as some conifers with excellent conditions for the production of coffee with rainfall of 1400 to 1600 mm annually.

The farm is 179 acres in size, of which 129.28 acres are planted with coffee and 101 acres are forest of pine on the south side and deciduous forest on the east and north. A variety of varieties are grown here: Yellow Catuai; Red Catuai, Pacamara, Maracaturra, Java, Bourbon, Catimore, Hibryds, Caturra, Marsellesa.

All the coffee harvested on the farm is processed at Luis' own export facility Las Segovias, where the classification of coffee begins in the control of the level ripeness of cherries, also using machines to classify the coffee berries with water before the coffee is peeled and ferments for up to 36 hours, before being washed in channels.

The coffee is dried in the sun and under shade on raised drying beds; each lot is identified by its assigned renumbered identification card containing the corresponding information from the farm.