Nicaragua - El Diablo FW

Tasting notes

In the roaster’s words

We always look for consistent high impact projects for the house filter line - easy drinkers that suit a little more development than our usual style. We were impressed with the El Diablo pre-shipment samples we received from Caravela earlier in the year - setting up a drying facility that helps producers access higher incomes as delivering higher quality, as the hot and dry climate in Nicaragua can oft lead to poor drying and shelf stability. We know that we'll be able to consistently buy from this project year on year, which is a real bonus Brew Guide: Best Brewed with: Filter/Espresso (House Omni) Light-Medium Roaster Influence (House Filter Omni): We take the house filter profile a touch further than our traditional "light" style - but not quite tipping into the medium-level of intervention we go for in the espresso roasts. Taking a lower altitude field blend like this Best Rested: 2+ weeks Filter: 62g/L, 94°C when fresh; 92°C when rested Espresso: 18g/45g/24-28s We're tasting: Sweet and sugary aromatics - fresh fudge, toasted pecans and stewed apples. In the cup it's rich and comforting, with pistachio cookies, melted milk chocolate and macadamia, a gentle stewed bramley apple acidity and a little black tea in the finish. As it cools becoming a little more fresher red apple & milk chocolate hobnob. Traceability Country of Origin: Nicaragua Region: San Rafael del Norte, San Sebastián de Yalí, Jinotega Producer: 5 smallholder producers contributed parchment to this lot. Farm: Field Blend, Dried at La Concordia Variety: Catuaí, Caturra, Castillo, Pacas, Parainema Elevation: 1100 - 1400 MASL Process: Traditional Washed: Each producer selectively picks, floats and pulps the coffee on their farm, and typically will ferment for 20-36 hrs. Post fermentation the wet parchment is delivered to Caravela's La Concordia facility in Jinotega, and is dried on three-level shaded raised beds for 12 to 25 days to 10 to 11% moisture under controlled conditions. Milled at La Estrella in Ocotal. Import Partner: Caravela Harvest: Crop 25/26 - Harvest Jan-Mar 26, Arrived UK May 2026. New Purchasing Relationship The Story El Diablo is a community blend assembled from wet parchment supplied by five smallholders farming around San Rafael del Norte, San Sebastián de Yalí and the wider Jinotega highlands. The coffee is bought by Caravela in wet parchment (or cherry, for their natural lots) rather than as finished green, and the drying is carried out centrally at their facility in

Notes

House Filter Omni; best rested 2+ weeks; imported by Caravela; Crop 25/26, harvest Jan-Mar 2026, arrived UK May 2026; dried at La Concordia and milled at La Estrella in Ocotal.