Finca San Ramon sits within the Dipilto mountain range, a Nicaraguan nature reserve located close to the border with Honduras.
The farm is run by Donald Efrain Roque, who is the third generation of coffee producers in the Roque Family. Both his grandfather and father were dedicated to coffee, and he is continuing with this beautiful legacy. For his entire life, he has worked with coffee and over this time he has acquired a very special affection and passion for it.
In 2006, Donald Efrain found out about the Cup of Excellence in Nicaragua and he decided to participate in the contest to see how much potential his coffee had. After performing well, he became more motivated than ever to continue improving the quality of his coffee and participated again in COE in 2009 and 2011, where he achieved great results. For him, the biggest change from being a conventional farmer to a specialty coffee farmer was having to train and educate his workers to change their harvesting and processing practices.
Donald has been working with our sourcing partners Caravela for five years now and his point of view on coffee has completely changed since he started producing specialty coffee. Now he is consistently seeking to improve and to become a better farmer. He strongly believes in the potential of specialty coffee in Dipilto, Nueva Segovia and he recommends every single farmer in the region to focus solely on producing a high-quality product.
This coffee is all about the sweetness - think brown sugar and malted milk biscuits crumbled together. There's a fresh red apple which comes along on the finish and lingers into the aftertaste for a lovely easy drinking cup.
- Country: Nicaragua
- Municipality: Dipilto
- Department: Nueva Segovia
- Farm name: San Ramón
- Producers: Donald Efrain Roque López
- Farm size: 40 manzanas (hectares)
- Coffee growing area: 20 hectares
- Altitude: 1,300-1,600 m.a.s.l.
- Varietal: Pacamara, Catuai + Maragogype
- Processing method: Washed
Brown sugar, malted milk biscuit, red apple
Clean cup: (1–8): 6
Sweetness: (1–8): 6.5
Acidity: (1–8): 6
Mouthfeel: (1–8): 6
Flavour: (1–8): 6.5
Aftertaste: (1–8): 6.5
Balance: (1–8): 6.5
Overall: (1–8): 6
Correction: (+36): +36
Total: (max. 100): 86
Medium-dark - through first and then slow it down a little to get the sweetness nicely developed, finishing the roast just as you approach second crack.