Leica - Espresso from Nicaragua

This coffee is unfortunately sold out, but it is planned to return with the next harvest.

«Leica» is our signature coffee from our own farm, representing coffees from the Dipilto region. Balanced, slightly fruity, and round. This year, this honey-processed Caturra and Catuaí is even more velvety than in previous years. In terms of taste, we find notes of rosehip and milk chocolate this year.

Roasted for Espresso, Cappuccino, Café Crème

Green coffee info

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 several times in the washing channel. We let the uniformly ripe cherries rest in the shade overnight for 16 hours, the so-called "reposa". With this break before depulping—the removal of the fruit flesh—the coffee gains more texture and zestier notes, which then manifest in flavors of cherry. After depulping, the coffee is dried in full shade for 15 days down to 12% residual moisture.