El Poste, Nicaragua

Rich and sweet

The Profile

El Poste is has a creamy smooth body, akin to milk chocolate, with a rich velvety mouth feel. The sweetness of brown sugar adds warmth & depth, that balances well with a hint of fruitiness. You’ll also notice a touch of stewed apples, which brings a light malic acidity that balances the sweetness nicely. All these flavours come together to create an easy-to-drink coffee that’s enjoyable any time of day.

This coffee really stood out to us when it was first cupped. It's not anything wacky, just a really well grown and processed washed Central American. The extra fermentation that the coffee undergoes before being washed brings a subtle but important extra layer of depth to the cup.

Producer: Guillermo Montenegro Ayestas

Region: Nueva Segovia

Varietal: Catuai

Elevation: 1350 MASL

Recommended Brewing: Pourover, Syphon, Cafetière, AeroPress and Drip Machine

Weight: 250g / 1kg

fb: 2 - files/IMG_6035.jpg f

The Producer

For over 20 years, Guillermo and his family have focused on producing high-quality coffee. Since 2011, their coffee has consistently placed in the national Cup of Excellence, reaching 7th place in 2017. The whole family works together, sharing responsibilities to keep the farm running smoothly.

Despite past financial struggles, the family's hard work has transformed Finca El Poste into a producer of exceptional coffees. Guillermo grows several varieties, including Catuai, Caturra, Bourbon, and Maragogipe. He tailors fermentation methods based on the variety and processing style, whether washed or natural.

Today, Guillermo grows several varieties such as Catuai, Caturra, Bourbon, Maragogype, Maracaturra, and Pacarama. He has specialised in producing high-quality coffees that have complex profiles, has adjusted fermentation depending on the variety and processing method, whether ti is washed or natural coffee. For washed coffee, each daily lot is fermented from 24 to 36 hours on average without water. After this process is complete, the coffee is washed 2-3 times.

Usually, the wet parchment is hand sorted before delivering ti to La Estrella dry mil to slowly dry for 15-20 days. Natural coffees are carefully picked, floated, and delivered on the same day to La Estrella dry mil to dry.

Wholesale

We are always looking to work with likeminded businesses to serve our coffee.

If you're interested in serving this locally roasted Edinburgh coffee as your main offering, a guest appearance or as bags of retail, get in touch with us on roastery@machina-coffee.co.uk or call (0131) 656 9565.
Roasting Schedule

Your coffee will be roasted within 1-16 days of purchase, with a shelf life of 6 weeks (optimum serving point at 12-36 days old). We recommend letting this coffee rest for at least 12 days before using, in order to release excess gas which can impact the flavour of your cup.

If you would like your coffee fresh, please leave a note with your order and we will do our best to accommodate.
Delivery & Returns
Reviews