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COFFEE

NICARAGUA - FINCA LOS PINOS - WASHED + NATURAL

from 8.50

We are super excited to bring you this coffee! Why all the fuss, you ask? 

Well, in 2013 right after founding Little Red Wagon, Natalie and Kelly (her OG partner) and went on their first sourcing trip. It was to the beautiful region of Matagalpa, Nicaragua. They had an incredible visit with the Corrales family, who made us feel right at home the minute we stepped onto the farm. 

Although she would have bought the lot right then and there - it has taken us over three years to receive beans from his most recent harvest. 

Finca los Pinos has been in the Corrales family for generations. Byron, father and owner of the farm, runs the farm today and is extremely passionate about organic farming. He dedicates much of his time to educating other farmers on how they too can implement organic practices. 

Byron’s love of coffee runs deep and is obvious in all of his practices. He taught us that we are all stewards of this incredible crop. A mantra that has stayed with me since our meeting and one we strive to achieve through all of our practices at Treeline. 

The most fun part of getting in this coffee is that while they are both from Finca los Pinos, they have extremely very different profiles. This is due to the different processing methods.  One is a washed coffee and the other is a dry/natural processed coffee. More details on this below!

Brew these coffees side by side for a really neat experience! This is an excellent way to taste how a processing method can really influence a coffee. Regardless, they are both delicious and we are ecstatic to finally have them available!

PROCESSING METHODS:

Wet/washed

This is where the coffee cherry fruit is removed right after picking (most common). Typically this is done with machinery and water and then the beans are put into a fermentation tank for 12-24hours. Following this, the beans are dried. This drying process can happen on concrete patios, or in the case of this coffee on large black tarps in fields. It takes about 2 weeks for the beans to dry and given the tropical nature of the climate, they are offend covered up daily during rain storms. The beans require consistent care and raking to prevent mold and ensure even drying. Once the beans have dried the mucilage layer has become a husk. The beans “rest” in this husk for about 2 months before it’s removed and the green beans are shipped abroad. 

Dry/natural

When utilizing the natural processing method, the fruit is left intact during the drying process, imparting lots of sweet fruit flavors to the coffee. First, the cherries are picked and then laid out on raised beds, allowing for maximum airflow. Sometimes these cherries will also be placed on concrete patios. Once the fruit has dried around the coffee bean/seed, the fruit is removed and the beans are ready for export.

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