Nicaragua Dipilto
One Real 16oz. Pound
Nicaragua Dipilto Cafetos de Segovia comes from five small farms in the municipality of Dipilto: Finca El Naranjal and Finca San Andres, owned by Julio Medina; Finca El Cipres, owned by Gustavo Martinez; and Finca Flor Azul, owned by Ener Rodas.
Cafetos de Segovia cups each farmer's lot and prepares the coffee for export at their dry mill, ensuring traceability and quality control throughout the process.
Nicaragua Dipilto coffee has some interesting and complex notes, yet it is solid and consistent from start to finish. Challenge your nose and palate with this sophisticated yet very approachable coffee.
The aroma is woody and dense, with some oak. The cup is earthy, oaky, and mossy, with a black tea astringency. The clean, lingering finish has notes of spice and port wine. This is a coffee for the connoisseur and novice alike.
Aroma: Dense, Oaky, Wood
Cup: Earthy, Black Tea
Finish: Clean, Lingering, Port Wine, Spice
This Coffee
GROWER: Finca El Naranjal, Finca San Andres, Finca El Cipres, and Finca Flor Azul
REGION: Dipilto, Nueva Segovia, Nicaragua
ALTITUDE: 1200 - 1400 meters above sea level
PROCESS: Fully washed and dried in the sun
VARIETY: Bourbon, Catimor, Catuai, Caturra, and Maragogype
HARVEST: December - April
SOIL: Clay minerals
CERTIFICATION: Conventional
When coffee is cultivated and harvested from small family-owned farms, exporters play a critical role in ensuring quality and fairness.
Cafetos de Segovia is an export company in Nueva Segovia established in 2015 by two sisters (Ana y Martha Albir Sotomayor) with a focus on transparency so that importers and roasters can have the best access to information back to the farm level. The model is the perfect hybrid where individual farmers take responsibility for farm management and most of the post-harvest process with support from Cafetos de Segovia to ensure that each farmer has access to best practices.
During the harvest, coffee cherries are picked at optimum ripeness, hand sorted, floated to remove damaged and undeveloped beans, depulped, fermented for 24 hours, washed, and density sorted in classification channels at each farm.
The wet parchment is then transported to Cafetos de Segovia's drying facility and slowly dried to 10.5 percent using a combination of patios with shade cloth and raised beds. This innovative step takes the burden of drying infrastructure and labor costs off of the farmers and also ensures more uniform and gentle drying with strict temperature controls to preserve the unique quality of each farmer's post-harvest efforts.