Nicaragua

Finca La Esperanza

/Behind the story/

This is the second coffee that we are showcasing from the wonderful man and great coffee producer, Luis Alberto Moncada. Luis finca can be found in the Dipilto and Jalap mountain area and is called “ La Esperanza”, which means “the hope”. Located on the east side of neighboring farm Un Regalo de Dios, Finca La Esperanza it has a total of 40 acres and shares the processing mill station with the other coffee that we featured from Luis, Finca Un Regalo de Dios meaning that they can pool their resources and continually look to improve the quality of their coffee each year. Luis is the man taking care of this operation, with a real focus on providing opportunities in producing great coffee. The farm is divided into micro lots based on their location and coffee varieties which give us the opportunity to roast high quality coffee for you.

/Mystic natural/

Luis Alberto Moncada is a multiple awarded producer in Cup Of Excellence. He is no stranger to producing exceptional coffee and his ability to produce clean natural is unbelievable and brings coffee from Nicaragua to the next level. Finca La Esperanza has a sandy loam type of soil, the farm gets enough shade from the guava trees which create ideal conditions to grow coffee. Harvest season at the farm starts in March and ends in May. Clean, crisp and complex, this coffee is another brilliant example of Nicaragua coffee potential and showcases the experimental natural mystic process that Luis has been working on. The cherries are fermented under water with different resting periods to achieve cleaner and more defined notes. Following this the whole coffee cherries are left on raised African beds under shade to dry slowly for around 25 to 30 days.


*Luis Alberto Balladarez Moncada has won multiple awards in Nicaragua, Cup of Excellence:

2020 - 1st rank
2018 - 5th rank
2017 - 3rd rank
2010 - 3rd rank

/Brew guide filter/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:15-2:30

/Brew guide espresso/
Age to drink: 14-28 days after roast
Coffee amount: 20g
Extraction: 38G (two shoots)
Extraction time: 25 sec
Temperature: 93.5 Celsius