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Nicaragua - Coffee Origin Project
Nicaragua - Coffee Origin Project
Nicaragua - Coffee Origin Project
Nicaragua - Coffee Origin Project

Nicaragua - Coffee Origin Project

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From farm to cup.

Welcome to the second release of the Coffee Origin Project, a special BBCR project to help you learn about the traceability and transparency of coffee, from farm to cup.

For this release, we are proud to offer you single origin coffee from Nicaragua. BBCR sourced the green Nicaraguan coffee beans directly from Perdido Coffee and the beans are traceable to a specific micro-climate. Cultivated in the northern region of Matagalpa, Perdido Coffee is proudly Nicaraguan.

Perdido Coffee is home to several Nicaraguans who help plant, grow and harvest specialty grade coffee. Surrounded by rolling green mountains, blanketed in sunshine and lush forests, the Perdido Coffee fincas are not your average coffee farms. Thanks to unique micro climates found at each Perdido finca or farm, coffees of 7 different varietals flourish under the watchful eye of owner/operator Gil Almeida and his amazing staff and partners. Perdido employees are fed, housed and payed higher than average wages. It is because of the care that goes into not only the coffee plants but also the Nicaraguans that live and work on both fincas, that Perdido Coffee is able to offer such a high quality coffee bean.

Perdido Coffee is made up of two very distinctive fincas: Finca El Cristal and Finca El Perdido.

Finca El Cristal sits high atop a mountain between 1100 and 1400 Meters Above Sea Level (MASL). It is a cooler, more unpredictable, and often windy and rainy farm. The cooler temperatures at higher elevation gives the coffee trees a longer growing season while the additional moisture contributes, in no small part, to growing a larger more flavourful coffee cherry that ripens slower than lower altitude cherries. A prime example would be the Anacafe species.

Finca El Perdido is situated between 700-900 MASL. It boasts old-growth hardwood trees and produces most of the natural and honey processed coffees amongst cascading mountain streams in a dense, humid jungle. The warmer humid climate is conducive to producing a sugary-sweet cherry around the coffee seeds. Varietals grown include (but are not limited to) Catimor, Caturra, and Catuai.

We invite you to discover coffee from Nicaragua. BBCR is proud to offer three different types of specialty grade Nicaraguan coffees from Perdido Coffee, each one hand picked at the peak of its ripeness, each one having undergone a different processing method.

WASHED
Species: 100% Arabica (Anacafe 14)
Farm: El Cristal (1100 - 1400 MASL)
Process: Washed and dried on raised beds at Sajonia
Cupping Score: 86

BLACK HONEY PROCESSED
Species: 100% Arabica (Catimor, Catuai, Caturra and Maragopie)
Farm: El Cristal (1100 - 1400 MASL) and El Perdido (700 - 900 MASL)
Process: Black Honey Processed (3-4 days)
Cupping Score: 89

NATURAL
Species: 100% Arabica (Catimor, Catuai, Caturra and Maragopie)
Farm: El Cristal (1100 - 1400 MASL) et El Perdido (700 - 900 MASL)
Process: Anaerobically Fermented (3-5 days)
Cupping Score: 86.5


Find out about the different coffee processing methods in our BBCR 101 blog.

Perdido Coffee

This coffee is sourced from Nicaragua 🇳🇮 and each batch is freshly roasted to order in Gatineau, Quebec.

BBCR is proud to bring this exceptional Nicaraguan coffee to you as our second featured Coffee Origin Project and the Perdido Coffee is available as a limited release of 340 g bags, while quantities last.