Leica - Espresso from Nicaragua

Unfortunately, this coffee is sold out, but we are planning to have it back with us at the next harvest.

«Leica» is our signature coffee from our own farm, representing coffees from the Dipilto region. Balanced, somewhat fruity, and rounded. This year, this honey-processed Caturra and Catuaí is even silkier than in previous years. Taste-wise, this year we find notes of rosehip and milk chocolate

Roasted for Espresso, Cappuccino, Café Crème

Green Coffee Information

Origin: Nicaragua, Dipilto

Producer: Finca Santa Rita, Kaffeemacher:innen Farm

Variety: Caturra & Catuaí, Farm-Lot

Post-harvest process: pulped and dried as honey

Tell me more about Leica

This espresso is a blend of the Caturra and Catuaí varieties from our farm Finca Santa Rita in northern Nicaragua. We have divided the farm into seven micro-lots. Each micro-lot is named after one of the previous owners. Leica was not an owner, but the farm dog. This blend is named after her. With «Leica» we want to offer an accessible specialty coffee that represents semi-washed (honey) coffees from the Dipilto region.

Why does the coffee taste the way it does?

The coffees from our farm generally show a high balance between sweetness and acidity. This has to do with the method of how we pick and sort the cherries. After the manual, labor-intensive harvest, the cherries are sorted multiple times in the washing channel. The uniformly ripe cherries are left to rest in the shade overnight for 16 hours, the so-called "reposa". With this break before pulping, the removal of the fruit flesh, the coffee gets more texture and more vibrant notes – which then manifests itself in cherry aromas. After pulping, the coffee is dried in full shade for 15 days down to 12% residual moisture.