Nicaragua Los Papales

Nous vous recommandons ce café pour des méthodes d’extraction dites “douces” telles que le filtre,la cafetière à piston, la Chemex... Sa torréfaction délicate garantit une extraction subtile et raffinée sur ces techniques.

 Bien qu’il puisse également être apprécié en méthodes espresso, turc ou en moka pot, nous vous suggérons généralement de privilégier l’un de nos cafés 1936 pour une expérience plus stable et équilibrée avec ces préparations.

Vous pouvez le déguster tous les jours dans nos coffeeshops en Kalita et Chemex.

At the heart of the Jinotega mountains in Nicaragua, the López family has been growing coffee for more than a century. Today, they continue this heritage at Finca Los Papales, located on the slopes of Cerro Chimborazo, one of the highest peaks in the Isabelia Mountain Range.

The farm spans 210 hectares, between 1,300 and 1,500 metres above sea level, in a cloud forest environment particularly well suited to growing high-quality coffee. Caturra, Red and Yellow Catuaí, Java and Pacamara are cultivated with a strong focus on biodiversity and ecosystem preservation. The farm is also Rainforest Alliance certified.

For this lot, the coffee cherries are hand-picked. After pulping, the coffee is placed in sealed tanks for 72 hours of anaerobic fermentation. It is then washed and slowly dried for around 14 days on African drying beds, before resting for at least 21 days in parchment.

Beyond coffee production, Los Papales plays an important role in its community: the farm employs up to 450 people during harvest and is home to a school serving around 65 children, as well as a health centre providing free care to employees and local residents.

In the cup, notes of date, dark chocolate and caramel create an approachable and well-balanced profile.