Nicaragua El Arbol Pacas CM Natural Amber (Green)

Description

Region: Dipilto, Nueva Segovia

Elevation: 1200-1500 masl.

Arabica Varietal: Pacas

Process: Carbonic Maceration Natural

Farm: El Arbol

Producers: Claudia Lovo & Sasa Sestic

In the cup: Nectarine, Lime, Toffee, Orange, Raisin, Mandarin, Peach

In 2016, Project Origin founder Saša Šestić teamed up with coffee producer Claudia Lovo and several coffee professionals to purchase Finca El Árbol in the Dipilto region of Nicaragua. The name means ‘the tree’ and was aptly chosen for the giant tree that dominates the centre of the farm. The goal here was to transform El Árbol from a commodity coffee farm to one that could produce high quality, specialty coffee in a fully organic way. With Claudia’s guidance, the farm has been transformed from an overgrown commodity farm to a well-maintained sanctuary for flora, fauna, the local community, and specialty coffee.

Claudia is also one of the founders of Bridazul, and together since 2019, Project Origin and Bridazul have collaborated on a joint initiative committed to improving the livelihoods and incomes of coffee producers in Nueva Segovia through improvement of farming practices and implementation of a range of carbonic maceration processing techniques. Finca El Árbol features CM processed coffee through this collaboration and offers its infrastructure to other local producers across Dipilto so they too can take advantage of the carbonic maceration processing techniques for their own cherries.

El Árbol’s aim to become completely organic by 2025 is making great progress. The team are slowly reducing the use of chemicals that have been used to fight la roya (leaf rust) and replacing them with organic compost made on the farm from the local animals, trees, vegetables and flowers. They are increasing the bio-diversity in the local area so the natural environment can return to being self-sustaining and nutrient rich. This should ensure high quality coffee production, generating fair prices and allowing the farm to continue supporting its 14 full time workers and their families. Claudia and Saša have gone to great lengths to focus on the workers at El Árbol, as they are one for the defining differences that make this farm so special. Before the farm itself was refurbished, investments were made into the accommodation
and resources used by the workers and their families. All meals are cooked on the farm and both the managers and workers all eat together. Basic health and dental care are provided to all staff and their children. The farm even employs English and computer tutors for on-site education. As a Project Origin farm, we are proud to share the progress and work alongside the coffees of this amazing team.

Processing Details
o Cherries picked ripe and red at 20-22º Brix
o Hand sorting of anything under- or over-ripe
o Cherries sealed in fermentation tanks flushed with CO2 in a cool environment for a short period of time to highlight the acidity and stone fruit flavours
o Drying on raised beds
o Drying typically takes 20-25 days
o Moisture content reduced to 10-12%
o Coffees stored in dried cherry pods until milling for export

(Info courtesy of Project Origin)