Cup of Excellence
The Finca Los Pirineos is located in the Community El Cambalache - Dipilto department Nueva Segovia in Nicaragua. It has been worked since 1965 By Mr. Eudoro Guillen González, It was obtained by inheritance by his son Eudoro Guillen González Jarquín, who despite his youth decides to continue with his father's legacy which was to produce very good quality coffee in harmony with the ecosystem of the place. The objective of the farm has always been focused on commitments with high quality and permanence over time, using techniques that preserve the ecosystem. Until today, the Farm manages a wet and dry mill in addition to a wastewater treatment plant, which allows recycling all waste and generating excellent organic fertilizers. It has 20 permanent employees and 90 temporary employees at harvest time
objective of the farm has always been focused on commitments with high quality and permanence over time, using techniques that preserve the ecosystem. Until today, the Farm manages a wet and dry mill in addition to a wastewater treatment plant, which allows recycling all waste and generating excellent organic fertilizers. It has 20 permanent employees and 90 temporary employees at harvest time The agricultural practices carried out: fertilization two or three times a year based on soil analysis. Monitoring of pests and diseases is carried out in order to determine the economic threshold for making applications.
GRAIN PROCESSING Before reaching our cup, the coffee, which comes from a plant, goes through an entire production and processing process that provides it with the optimum level of quality. 1st The Collection Manual collection: To which we also put the selective surname. When only those grades are harvested at full maturity, leaving the unripe ones on the plant until they are in optimal harvesting conditions. Manual and selective collection is the optimal way to collect coffee. 2º The coffee beneficiary For this, the mucilage that protects them is removed, through a wet or dry process. Once the process is finished, a clean grain is obtained. Through the wet milling process we obtain high quality grains that are protected by the "parchment".
To get there we have 4 processes:
1. The first thing that is done is “descerezado”, a technique that eliminates the hard skin that covers the grain, the cherry this is done with a machine called pulper.
2. Second, the kernels without that hard skin ferment for 24 hours to facilitate washing away from the mucilage or soft part of the cherry.
3. Subsequently, they are washed in channels, removing the remains of the outer layers that can interfere with the flavor. During this wash, any remaining mucilage is removed. 4. Once the grain has been clarified, it will be dried on African beds or in patios.
To achieve a homogeneous drying, the operators will stir the grains until they achieve the perfect state. Coffee processes and experiments carried out: Full wash with 24 hours of ferment honey with 24 hours of Natural Kenia ferment, carbonic maceration with 12 days of ferment. Los Pirineas farm has been a winner of places in the Excellence Cup on three occasions.