Nicaragua Los Papales

We recommend this coffee for brewing  extraction methods such as Pour Over, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and 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.