Description

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
DATA OF THE ESTATE "LOS PIRINEOS"

Country: Nicaragua
Department: Nueva Segovia
Municipality: Dipilto
Farm: The Pyrenees
Name of the coffee grower: Eudoro José Guillen Jarquín
Height: 1,250- 1,450
Farm Area: 50 Apples
Coffee Grown Area: 28 Apples
Harvest months: December - March
Soil types: Sandy loam
Shade trees: banana, guava, vase.
Cultivated varieties: Arabian red and yellow caturra, Geisha.
Fauna present on the farm: squirrel, rabbit, mountain pig, snake, coyote, birds etc.

HISTORY OF THE FARM
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

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.

Farm Information
  • Farm Name
    Los Pirineos
  • Farmer
    Eudoro Jose Guillen Jarquin
  • Altitude
    1,380
  • Farm Size
    50 Apples
Score
  • Score
    90.21
  • Rank
    3b
  • Awards
    Presidential Award
Lot Information
  • Year
    2021
  • Processing System
    Natural
  • Variety
    Catuai
  • Overall
    Fruity, Sweet, Sweet Aromatics, Sweet spice, White Grape
  • Aroma / Flavor
    Winey , Citrus Fruit , Bittersweet Chocolate, Black Cherry, Blueberry, Brown Sugar, Burnt Sugar, Chamomile, Chocolate, Cinnamon, Complex tropical fruits, Green Apple, Guava, Jasmine, Mandarin Orange, Mango, Papaya, Plum, Sweet pear, White Grape
  • Acidity
    Citric Acid , Plum , Acetic Acid, Bright, Delicate, Grape, Mandarin Orange, Red Grape, Refined, Tartaric acid
Location

Dipilto, Nueva Segovia, Nicaragua

Auction

Cup of Excellence