Specialty Coffee Nicaragua Los Papales Double Fermentation

Discover Los Papales, a specialty coffee from Nicaragua that redefines the concept of sweetness. Let yourself be enveloped by its rich Aromatic Notes of Caramel, Vanilla, and delicate Milk Chocolate, perfect for those seeking an unforgettable cup experience, sweet and deeply aromatic.

FARMGATE PRICE

FARMGATE PRICE: €9.90 (paid directly to the farmer who is also the exporter)

The Farmgate price is ultimately the actual price paid to the farmer who produced the coffee at origin. It is the most transparent price you can find. 
To the Farmgate price, the following costs must be added before reaching the roastery: 

• Packaging costs
• Handling costs at origin
• Logistics costs (shipping and customs duties)
• Handling costs upon arrival
• Customs clearance and phytosanitary inspection costs in Europe
• Internal transport costs 

SENSORY DESCRIPTION

GCB Score: 85.75 points out of 100

Sensory profile: Sweet and aromatic

Aromatic Notes: Caramel, vanilla, milk chocolate

Taste & Body: Very sweet and persistent, medium acidity

 TECHNICAL DESCRIPTION

FULL DESCRIPTION

The López family established their first coffee plantations over a century ago under the guidance of the family patriarch, Mr. Vicente López López, a Nicaraguan citizen of Spanish origin. These early plantations were established in the mountainous region of Datanlí, in Jinotega. His son, Vicente López Herrera, continued the tradition by founding his farm, Betania, which remained the family estate until it was confiscated during the Nicaraguan conflict in the 1980s. Today, the family manages two farms, Los Papales and Betania (named in honor of the original estate), cultivating both traditional and improved coffee varieties.

Los Papales is located five kilometers from the city of Jinotega on the slopes of Cerro Chimborazo, which rises 1,688 meters above sea level and is among the highest peaks of the Cordillera Isabelia. The farm's distinctive topography, cloud forest climate, and commitment to agroecological management and biodiversity conservation provide ideal conditions for high-quality Arabica coffee, including lots classified as SHG and SHB.

Finca Los Papales spans 297 manzanas (210 hectares) at elevations between 1,300 and 1,500 meters above sea level. The main varieties include Caturra, Yellow and Red Catuaí, Java, and Pacamara. Harvest runs from January to late March, with ripe cherries handpicked at peak maturity, mainly by families from neighboring communities. The farm provides permanent employment to about 120 people, rising to around 450 during the harvest.

💧 Processing and Quality

Processing begins with converting the cherry into parchment coffee at an eco-friendly wet mill designed to minimize water use. The mill is equipped to handle washed coffees – both fermented and non-fermented – as well as semi-washed styles. Drying takes place in greenhouses and under shaded polyethylene structures to ensure slow and even dehydration that promotes product safety, longer shelf life, and reliable traceability. The estate also houses the equipment and machinery needed to mill and prepare coffee to export-ready specifications, ensuring end-to-end quality control and full traceability within the family's facilities.

🌱 Social and Environmental Commitment

Finca Los Papales is certified by the Rainforest Alliance, supporting alignment with international standards and Sustainable Agriculture Network requirements. The farm also maintains a strong social commitment to its community. An on-site school serves about 65 children from early childhood through sixth grade, offering free education to employees' children and those from nearby communities, along with school supplies, daily meals, and participation in special activities such as Children's Day, Mother's Day, and graduation ceremonies. Educational supervision is provided by the Ministry of Education of Nicaragua (MINED). A health center on the farm, supervised by the Ministry of Health (MINSA), offers free consultations for employees and local residents, including immunization services for children, gynecological care for women, and general medical attention.

🔬 Lot Processing Profile

The coffee is harvested with 94% fully ripe cherries. The whole cherries undergo anaerobic fermentation for three days, after which the coffee is pulped and fermented again, in the mucilage, for another three days. It is then traditionally washed with clean water and dried on African raised beds for 12-16 days to reach about 11% moisture content. The coffee is stored in parchment for a minimum of 21 days before final processing.