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Nicaragua Mozonte - Finca Oro Verde

Out of stock
  • 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 24 2013
Lot size 20bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHG
Appearance .0 d/300gr, 15-18 Screen
Roast Recommendations City+ to Full City+ is ideal, and dark roasts make great SO espresso
Weight 1 LB
Recommended for Espresso Yes
Oro Verde is a farm owned by Bizmar Pastrana Perez. The farm is in the Los Arados mountains with a range 1400 to 1500 meters. The farm is 4 manzanas in size, and is planted in Caturra and Bourbon varieties. It is in the Mozonte area, which has produced some great coffees in the past and has some of the best altitudes for coffee farming in Nicaragua. Mozonte is adjacent to Dipilto in the Nueva Segovia department, bordering Honduras. Oro Verde means "green gold" which is, I suppose, what the farmer hopes his trees will produce; green coffee worth it's weight in gold. In fact, this is one of the top scoring Nicaragua micro-lots of the year, and with the price to the producer we have paid, the prophetic name has truth.
This lot from Oro Verde is one of our top Nicaraguan coffees we tasted this year. The dry fragrance is very sweet with notes of brown sugar and toasted cocoa powder, and a hint of clove spice. Chocolate smells build with the addition of hot water, recalling the scent of Hersheys syrup. There's an underlying note of unrefined, mollases sugar as well, especially in darker roasts. The break is very sweet and with a scent of chocolate brownies. As a brewed coffee, Oro Verde is delicious. It has a profile of developed chocolate flavors that rides out the long finish. There is a sweet nutty flavor too that is like marzipan. The creamy body feels nice and weighty on the pallet and lends to the diverse nature of this coffee. It performs great as a single-origin espresso, and our shots of a Full City roast had a nice balance of ibarra chocolate and piquant, berry-like acidity.