Cup of Excellence
The San José coffee farm is located in the Community of El Cambalache in department of Nueva Segovia, Nicaragua.
In 1965 Doña Silvia and her husband Don Eudoro purchased the property and began planting coffee. The majority of what they planted was the caturra variety. When Don Eudoro passed away, Doña Silvia took control of the farm to continue the family legacy together with her son Eudoro.
The Guillen family focus has been, and continues to be, the production of consistent, high-quality coffee. The development of new production techniques go hand in hand with their care for the environment. San José has its own wet mill which includes a waste water treatment plant. This allows the recycling of the water that is used during the wet mill process.
THE STEPS OF THE PROCESS
Before they reach our cup, the coffee beans have been on a long journey. It starts with the coffee plant.
Picking the coffee
Every coffee cherry is picked by hand.
The wet mill
After harvesting the cherries went through an exhaustive selection process in the wet mill personally executed and supervised by Eudoro.
The dry mill
After the coffee is floated, Eudoro delivers to coffee cherries to the dry mill, bridazul, after which the processing was handled by Project Origin & bridazul to create the final experience. Since 2019 Project Origin & bridazul have collaborated on a joint initiative committed to improving the livelihoods and incomes of coffee producers in Nueva Segovia through improvement of farming practices and implementation of a range of Carbonic Maceration (CM) processing techniques.
This CM Natural lot is intense and rich due to the extended time spent in whole cherry fermentation under controlled conditions.
The cherries are then dried in thin layers on shaded African beds to maintain clarity after being removed from the tanks.