Un Regalo de Dios (“A Gift from God”) is the celebrated farm of Luis Alberto Balladarez Moncada and is located in the Mozonte region east of Ocotal, Nicaragua. This region has the potential to produce some remarkable coffees, but remains mostly undeveloped due to a lack of good infrastructure. In the two years that Luis Alberto has owned this farm, he has made many innovative improvements to the processing techniques which have contributed greatly to the quality and sweetness of his coffee.
Cherries are picked at peak ripeness and then allowed to rest for a few hours prior to being mechanically sorted by density rather than the traditional flotation — conserving large amounts of water and reducing waste. After pulping, a dry fermentation is utilized to speed up the process, as the spring water on his property is so cold it could delay the fermentation for days. Finally, he allows the slightest bit of mucilage to remain on the parchment prior to drying with the belief it increases sweetness.
This particular lot, Plantio el Aserradero, is grown at 1675 meters and is comprised of caturra and catuai. Round and balanced, with aromas of vanilla, apricot, and tangerine, this coffee features ripe stone fruit acidity, almond butter body, and a cocoa and sugar cane finish. Find these coffee beans in our cafes and online.
Caffe Vita’s most recent trip to Guatemala led to the discovery of this beautiful and rugged farm. Located at the upper limits of coffee cultivation (1700-2000 masl), the terrain provides a challenge for the farmers who work it. The steep hillsides are planted with a predominance of the Pacamara variety (hence the name), along with some Caturra and Catuai. Isote hugs the trails to provide protection against erosion and towering pine and avocado trees supply shade. The farm is owned by Eduardo Castro and managed by Jose ‘el Chepe’.
The cherries are handpicked at peak ripeness and then loaded into a truck for the short drive down to the wet mill at Finca Nuevo Viñas where they are unloaded, sorted by density and de-pulped. After a fermentation period of approximately 24 hours the parchment is washed and then allowed to dry on patios.
The cup is complex and lively with aromas of honeysuckle, melon, and ginger. Flavors of marshmallow, dark chocolate, and dried cherry are buoyed by a lemon juice acidity and sustained in the sweet, persistent finish.
Available online and at our retail locations.