Additional information
| Weight | 1 kg |
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Original price was: 12.00€.10.80€Current price is: 10.80€.
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This microlot comes from GMCG Member Farmers in the renowned regions of Matagalpa and Jinotega, Nicaragua, grown at elevations between 1,200 and 1,269 meters above sea level. Cultivated by dedicated producers working with varieties such as Caturra Estrella, Catuai and Pacas, this Elixir lot represents an expressive and experimental profile shaped by careful selection and innovative processing.
Processed using a Carbonic Maceration Natural method with a fermentation period ranging from 4 to 8 days, this coffee develops a silky texture and a complex aromatic structure. The controlled fermentation enhances its candy-like character while preserving clarity and balance, resulting in a vibrant and elegant cup.
In the cup, Nicaragua Elixir stands out for its floral aromatics and juicy fruit character. Notes of black cherry, candied apple and rose evolve into a smooth, wine-like finish with honeyed sweetness and a delicate silky body. A versatile coffee that performs beautifully both in filter brewing and espresso, ideal for those seeking refined, fruit-forward profiles with depth and personality.
Origin: Matagalpa & Jinotega, Nicaragua
Altitude: 1,200–1,269 masl
Producers: GMCG Member Farmers
Botanical variety: Caturra Estrella, Catuai, Pacas
Process: Carbonic Maceration Natural
Aroma: Floral and fruity profile with black cherry, honey and citrus nuances
Flavour: Silky and expressive cup. Candied apple, cherry syrup, red rose and honeyed sweetness with a wine-like finish -
Lorenzo Ramon’s parents tought him to work from a young age and never gave him the opportunity to study. But he is very entrepreneurial. Since coffee grows well in his region, Lorenzo decided it was a good bet to be able to earn a living. To ensure income, he runs a “bus” route through a difficult mountain range with a truck he bought. Lorenzo lives with his two adult children; Bielka Liseth (37) and Jose Angel (25). Another son, Lorenzo Antonio, and Lorenzo Antonio’s wife Maricela, together with Lorenzo Ramon, produce this lot called “Dos Lorenzos.”
Coffee Profile
- Farmers: Lorenzo Ramón, Lorenzo Antonio y Marisela González
- Farm: El Bejucal
- Region: Jinotega, Nicaragua
- Altitude: 1273 metros
- Variety: Red Catuai
- Process: Lavado
Cupping notes
- Yellow rooibos
- Peach tea
- White grape
Lorenzo Ramon says his goal is to increase his farm’s production & to give his kids a bright future.
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This coffee comes from the Karindundu Washing Station, located in the renowned Nyeri region in central Kenya. Grown at 1,650 meters above sea level by smallholder farmers affiliated with the Barichu Cooperative, this lot represents a classic and refined expression of the Kenyan coffee profile.
Processed using a traditional washed method with controlled fermentation and slow drying on raised beds, the result is a clean, complex and well-structured cup. In the cup, it stands out for its bright acidity, natural sweetness and high aromatic intensity, with red fruit notes and an elegant, balanced base.
A versatile coffee suitable for both filter brewing and espresso, ideal for those seeking vibrant, juicy coffees with personality.
Origin: Nyeri, Kenya
Altitude: 1,650 masl
Producers: Smallholder farmers – Karindundu Washing Station
Botanical variety: SL28, SL34
Process: Washed
Aroma: Enzymatic and fruity fragrance, with notes of red berries, honey and ripe tomato
Flavour: Juicy and complex cup. Red fruits, honey and dark chocolate. Bright, high acidity -
Terroir: Chalatenango, Alotepac-Metapan, 1500-1600 m.a.s.l.
Farms: Machuca, La Hondurita & San Andres
Dry Mill: Café Norte
Varietal: Pacas
Processing: Honey
Notes: Fruit Candy, Chocolate Fudge, Oats
Café Norte is a micro-mill dedicated to processing high-end specialty coffees in Northern El Salvador’s Alotepac-Metapan region. This lot is sourced from three farms: Machuca and La Hondurita (owned by the Díaz brothers) and San Andres (owned by Fredy Recinos). Coffee production in these mountains is relatively new, but the microclimate and challenging terrain are perfect for growing high-quality arabica. This honey-processed Pacas lot is slowly dried on raised beds for 30–38 days.
Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
