Nicaragua - Café Constitución - "SHG" Washed

C O F F E E  P R O F I L E

Café Constitución is the export banner for select, quality-driven coffee produced by an association of farmers located around the slopes of the Cerro Dantali, each contributing their own specialty alongside their mainstream offering, including honey-process, naturals and microlots.

THE REGION: The slopes of the Cerro Datanli Mountain are located 15 kilometers from the city of Jinotega. The protected area was declared through Presidential Decree 42-91, published in the official newspaper La Gaceta No. 207 on October 31, 1991. It has an area of 5,873.5 hectares that is part of a high mountain massif, formerly known as La Jinotega Mountain; which is interposed between the cities of Jinotega and Matagalpa.

The area of the Reserve, like the rest of the massif, belongs to an old volcanic plateau and corresponds in its highest parts to the so-called Upper Coyol group formed by a wide range of volcanic lavas, mainly of the basaltic and andesitic type. This volcanic plateau originated in the Tertiary, which makes this area one of the oldest in Nicaragua. Probably the age of this area is one of the factors that explains its high biodiversity in land snails. The heights in the Reserve vary from 900 meters above sea level at the level of the La Bastilla ravine to the summit of Cerro El Diablo at 1650 meters above sea level.

The average altitude is close to 1300 meters above sea level. Inside the Reserve there are eight peaks greater than 1350 meters above sea level9. Average precipitation varies between 1650 millimeters in the North of the Reserve and 2600 millimeters annually in the South. It rains 9 months a year, between May and January. The rain normally condenses in the form of mists that occupy the highest peaks and slopes, giving the Nature Reserve its characteristic touch of foggy area. Even in the “dry” months of February, March and April some rain falls, around 30 to 100 millimeters per month.

THE FARM: The highland department of Jinotega in the north of Nicaragua has a history of coffee cultivation that dates back to the mid 19th century and is the most significant growing region in the country. With its mountainous forested landscape and cool to temperate climate, it is considered optimal coffee territory, with the majority of its production being Strictly High-Grown.

Harvest season for the best coffee is between December and February. Beans are principally Bourbon & Caturra varieties and exhibit the prized pale bluish-green colour for which Nicaraguan coffee is famous.

Origin: Nicaragua Farm Size: Many smallholders
Region: Jinotega Varietal: Caturra and Bourbon
Process: Washed
Altitude: 1650 meters above sea level
Sub Region: Cerro Datanli

Cupping Notes: Sweet floral aroma with hints of dried fruit, caramel and nuts. Flavours of white grapes and white stonefruit, lingering caramel aftertaste, a smooth green tea like body and citric acidity.