Nicaragua Finca La Tormenta

The cup is sweet, with juicy acidity, huckleberry tartness at City+, and grape and blackberry juice at Full City. Both roasts have a saturated sweetness with turbinado, caramel, and a honey wheat flavor, like Wheaties. The weighty mouthfeel of La Tormenta allows this sweetness to linger on the tongue all the way through to the finish. Works well at a wide range of roasts from City to Full City+.
Out of stock
87.2
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 17 2012
Lot size 26bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai, Caturra, Maracaturra
Grade SHG
Appearance .2 d/300gr, 18-20+ Screen
Roast Recommendations City+ to Full City+ is ideal. Full City brings out the full potential of this coffee's sweetness.
Weight 1
La Tormenta is a smallholder lot that comes to us from the region of Las Manos, near the northwest border of Nicaragua. Farmer Francisco Irene Olivera has produced many great lots out of La Tormenta and took 5th position at last years Nicaragua Cup of Excellence competition. Like many farms of this region, La Tormenta is small scale - just under 7 hectares - and mainly run by Francisco, his wife, and their four children. Of course, picking the coffee is no small task and the family hires about 35 workers to help shore up the end of each harvest. The farm is mainly planted with Maracaturra, a large bean hybrid of Caturra and Maragogype, but also has some Caturra and Red Catuai mixed in. Elevation runs from 1350 - 1500 meters, having a positive affect on bean density, and overall cup quality.
La Tormenta is a full bodied Nicaragua with lots of syrupy sweetness through to the finish. The dry fragrance in lighter roasts smells of red raspberry, ginger powder and marzipan. Walnut and hazelnut are found in darker roasts, along with a fruited note of pineapple. The wet grounds at both roast levels give off the smell of burnt sugar candy and almond. The resulting cup is quite sweet, and with juicy acidity. There's a huckleberry tartness at City+, and grape and blackberry juice at Full City. Both roasts have a saturated sweetness with turbinado, caramel, and a honey wheat flavor, like Wheaties. The weighty mouthfeel of La Tormenta allows this sweetness to linger on the tongue all the way through to the finish. Think dark caramel, or even coffee nibs in the long finish. Overall, La Tormenta is a very approachable coffee that runs the roast the spectrum of City to Full City+ roast levels. It does well as an espresso too, but may fair better as an espresso component rather than as a single origin.