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EL TOSTON, NICARAGUA

EL TOSTON, NICARAGUA

honey, peach, lemon

Region: Dipilto, Nuevo Segovia
Farm: El Toston
Variety: Red Caturra, Maracaturra
Process: Red Honey
Altitude: 1200-1500 m
Harvest: 2021/2022
Supplier: Belco


Espresso/Brew 

PRODUCT CODE : TOS

250 gr Whole bean :

164.00

1kg whole bean :

586.00
EL TOSTON, NICARAGUA
EL TOSTON, NICARAGUA
EL TOSTON, NICARAGUA
DETAY
region-icon
Dipilto, Nuevo Segovia
farm-icon
El Toston
variety-icon
Red Caturra, Maracaturra
process-icon
Red Honey
altitude-icon
1200-1500m
harvest-icon
2021/2022

Notes of teh roaster from teh underground: honey, peach, lemon

omniroast     Omni-roast (Espresso/Brew)

OMNIROAST or "absolute peak". We do not have different roasting profiles for espresso and drip brewing methods. We believe in their harmony. We underline the fact that you do not have to drink burnt coffee if you are drinking espresso or "sour" coffee if you are drinking drip coffee. Highlighting a cliche: "One day everybody will roast omni".

 

 

EL TOSTON, NİCARAGUA

El Tostón is a blend created from farms in the Dipilto region, in Nicaragua. Blend of 90% Caturra and 10% small (grade 16-18) Maragogype and Maracaturra beans. The coffee is named after a typical Nicaraguan dish made using plantain bananas called Tostón, which is a substantial, well-balanced dish, just like this coffee, which would make an excellent base for a blend.

 

El Tostón coffee is created with the aim of offering a nice solid and homogeneous cup, scoring between 83.5 and 84.5. The Dipilto region’s high altitudealso givesthe coffee an intricate and tangy character. It is a round and very well-balanced coffee. Full-bodied and chocolatey as an espresso, evokingcaramel and chocolate as a filter coffee.

In order to develop different processes on the same farm, we offer this coffee in 3 processes: fully washed, red honey and natural. This honey process uses as little water as possible and it dries slowly on African beds for 30 days. The caramelisation rate in this honey process is high due to its varietal diversity. During the drying process, the coffee is placed under a saran net to retain as much heat as possible.

 

The Dipilto terroir is located in the production area of Nueva Segovia, which occupies the northwest corner of the country separated from Honduras by the natural border of the Dipilto and Jalapa cordillera. It is in this region that the Mogoton mountain can be found, which rises to more than 2,100 metres and marks Nicaragua’s highest point. The region’s entire economy depends on cereal (maize, beans), coffee, tobacco, livestock and wood production.

 

 

 

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