BLACK RAIN ESPRESSO - Nicaragua

Black Rain is our fun fruity house single origin. It changes regularly but we are always going to find something that tastes exciting and will be roasted to make a great espresso and filter coffee.

Producer – Los Volcancitos

Process – Washed

Varietal – Pacamara

Origin – Nicaragua

Tasting Notes – Caramel & Toffee Apple

Notes from the importer - 

The Los Volcancitos farm is owned by Mario Gomez, who has had it since 2000. The farm was named Los Volcancitos because it is located in the area known by this name. The farm is located in the Los Arados community, Los Volcancitos sector, Mosonte, Nueva Segovia, and the exact GPS coordinates are 16P 560170 1520336.

There is one permanent worker on the farm, but during the harvest months from January to April, the workforce increases to 12. The farm covers an area of about 6 hectares under coffee, producing an average yield of 10 quintals of gold per hectare. The coffee is grown at an altitude of 1650 meters above sea level on sandy loam soil. The cultivated varieties include Caturra, Red Catuai, Yellow Catuai, and Maracaturra.

It covers about 3 hectares at altitudes ranging between 1600 and 1650 meters. The variety of coffee grown in this plot is Red and Yellow Catuai. The coffee is cultivated in an eco-friendly manner with sustainable practices that are economically, socially, and environmentally viable. The farm uses forest species, fruit trees, and banana plants for shade. It also uses low-intensity pesticides, organic and synthetic fertilizers, and periodic pruning to improve the coffee plants' growth. Coffee is handpicked only when the beans are ripe.

After the coffee is harvested, it is measured, the beans are selected, floated, pulped, and then left to ferment for 18 to 24 hours. After this, they are washed with clean water. The coffee is then transported in plastic bags and new jute sacks, taking special care to ensure cleanliness during transportation.

The coffee received at the dry mill is sent to African drying beds, which are covered with a roof inside a microtunnel to prevent any contact with the ground. Plastic rakes are used to move the coffee. Once dry, the coffee is stored in a specific area within the warehouse, always separate from the other coffees handled by the mill. 

When ready for export, the coffee is lifted from the patios to achieve a humidity level between 11 and 11.5%. It is then stored in warehouses for about a month, before it is hulled, sorted according to the customer's requirements, and packed in new jute sacks and Ecotact bags, with the corresponding ICO.