Dipilto is a tiny town just a few miles from the border with El Salvador in Nicaragua’s Nueva Segovia coffee region. For many years, we have been working with our exporting partners and producers in Nueva Segovia to slow their coffee drying process and to dry their coffees on raised beds rather than on the traditional hot, black tarps on the ground. Slowly, we’ve seen a remarkable cup profile emerge from Dipilto: sweet, clean and dynamic. Politically, things in Nicaragua have been challenging to say the least. Many farmers have walked away from their established coffee farms and this year, there was a great deal of uncertainty about how we could support our farmers in Nicaragua. Once again, we are blessed to have Alejandro Valiente on the ground in El Salvador. He worked closely with Hipolito Morales, Guillermo Montenegro and Misael Olivera as they banded together and delivered their catuai, villalobos, and caturra varieties to the skilled hands of Manuel Rosales and his el Puma (dry mill). The coffees were dried slowly and processed carefully and the result is lovely: butterscotch, cherry and a heavy, long body. We are thrilled to taste the combined efforts of these Dipilto farmers and look forward to supporting their projects in the harvests to come.
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