Omni roast profile suit all brewing methods, balancing flavors so it works well in espresso, drip, and other techniques.

Orange, Spice, Peach

Producer: Luis Bernardo Papuaga
Origin: Dipilto, Nicaragua
Varietal: Marsellesa
Elevation: 1000 masl

This single-varietal, single-plot micro-lot is sourced from producer Luis Bernardo Papuaga and his small farm Finca La Estancia in Dipilto, Nueva Segovia. This Marsellesa lot utilises a raised bed natural process and was sourced in collaboration with Peralta specialty coffees.

The Region

Dipilto is located at a distance of 12 kilometers from the city of Ocotal, and 239 kilometers from the capital of Managua.

It presents undulating terrains - especially beneficial for agriculture due to the aquiferous currents - as well as elevations up to 1700 masl

The area is recognized worldwide for its production of special coffees, which it obtains due to its climatic conditions, height of its mountains and agronomic management; all aspects that influence the quality of the coffee.

Dipilto's coffee has been a consecutive winner of the Cup of Excellence, coveted for its purity, aroma, texture and complexity.

Dipilto stands out for its pine forests, its banana plantations, its handicrafts made with pine leaves and above all for its Sanctuary of the Virgin of Guadalupe, better known as the Virgin of the Stone, a place very popular with thousands of promisers who come to pay homage to him and thank him for favors received.

The Process

This lot utilises a natural process. Coffee selected and harvested then laid out to dry in cherry for a total of 28 days, 22 days on outdoor raised beds and 6 days undercover. The coffee is turned regularly throughout the day and covered at night to protect from moisture. This coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.