ADOUT
Nicaragua is a country with ancient coffee traditions, and the highland region of Madroño is famous for its picturesque landscapes and unique microclimate. The plantations here are located at an altitude of 1200–1500 meters, surrounded by dense tropical forests. Local farmers practice traditional shade-grown cultivation, planting coffee trees under the canopy of native tree species, including the madroño tree, which gave the region its name. This protects the plants from the scorching sun, preserves the fragile balance of the ecosystem, and allows the cherries to ripen slowly and evenly, accumulating high density and natural sweetness.
For this lot, a classic combination of resilient varieties was selected: Caturra and Castillo. To highlight the bean's natural sweetness and round out the acidity, the farmers applied the Honey processing method. After depulping, the beans are left to dry with a layer of sticky mucilage (the "honey"). During the slow and careful drying on sun patios, the sugars from the mucilage caramelize and soak into the bean. This forms a soft, mellow profile with delicate notes of melon, maple syrup, and cocoa powder.
Photo from: www.allycoffee.com