In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Café Nicaragua Santa Rita
Nicaragua
17
Santa Rita
Francisco Gonzales
Nueva Segovia
Dipilto
1.250 – 1.350 masl
Maragogype
Washed
0,48 €. / cup

Café Nicaragua Santa Rita

From 15,00 to 60,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.48 €.
THE FARM
Santa Rita is located in the valleys of Dipilto, right on the mountain that separates Nicaragua from Honduras. The dirtY roads are full of Maragogype trees. The farms in this area are usually small plots owned by the same family for generations and handed down from father to son.
Don Francisco, with almost 70 years, works until today kneeling in the earth next to its two children. He grew up doing this and does not remember when he started working on the farm, probably more than 50 years ago according to him. Traditionally he has always worked together with a local cooperative, and with other plots of land, but in his plot of Maragogype he has high expectations and wants to market it with his own name.
As you walk down the slopes of Santa Rita you can feel the passion of this humble man where each tree is cared for. However, he cannot give the coffee trees the care he would like to. He realized that over the years the coffee trees need more pesticides, herbicides and fertilizers.
"Growing older varieties like these is becoming more and more difficult. People ask me why I haven´t changed to Catimor, but I like Maragogype and I can fetch really good prices." Although things are changing, Francisco remains optimistic and is committed to improving the farm, keeping it healthy and well nourished. In this way he can have something to leave his sons when he can’t farm coffee himself anymore.
The varietal
Maragogype is a spontaneous mutation of Typica first discovered in the city of Maragogipe, Bahia, Brazil in 1871.
The Maragogype tree is large and higher than Bourbon or Typica; however, the plant is known for its low yield. Its most distinctive feature is the size of its beans - often twice as large as normal coffee beans - and are often referred to as "elephant beans".
The variety is more common in Brazil, Guatemala and Mexico, but the variety can be found throughout Latin America. It is well suited for low altitudes, but its cup profile becomes more pronounced and pleasant above 1.500 meters above sea level. The ripening process is slow, which contributes to its high complexity in cup.
PROCESS
The cherries are washed first with water and separated by density, after which they are pulped and the mucilage is removed by fermentation in water tanks. This process lasts from 24 to 36 hours depending on the weather conditions.
Once parchment, it is carefully dried in parabolic dryers due to wet conditions during the collection season.

CUPPING NOTES
Red fruits jams, porcini and vanilla fragrance. Honey and broth aromas. Chai, cinnamon, pollen and dried apricots flavours. Very silky and dense body. Long and spicy aftertaste.
ORIGIN
While many Central American countries were discovered as specialty coffee producers during the 1980s, Nicaragua was still unknown in the industry at the time. Political and economic difficulties during this period, such as the turbulent dictatorships, the Sandinista revolutions, the civil war and the communist era, created a high degree of political instability and corruption that affected Nicaragua's productive sector, including the coffee industry.
During the Sandinista government, strict economic control forced farmers to sell at very low prices, resulting in an inability to reinvest in their farms. This led the quality of coffee production to low levels. This came to an end with the Sandinista government during the 1990s, when free elections were held. Peace assumed political and economic control, and new incentives emerged for capital to flow into the coffee industry.
New programs have been created that have pushed coffee growers towards innovative production and processing techniques, raising the quality of their coffee and making Nicaragua an important player in the specialty coffee industry.
Most of the coffee in Nicaragua comes from three regions within the northern central mountains: Jinotega, Matagalpa and Nueva Segovia. Jinotega is the largest producer, followed by Matagalpa and Nueva Segovia, and all produce delicious coffees with their own characteristics.
Nicaragua adhered to the Cup of Excellence program in 2002, which helped the country's international image as a producer of quality coffees. Our director Salvador Sans participated in that contest (also in 2012) and bought part of the winning lot.

La mayoría de los cafés de Nicaragua provienen de tres regiones dentro de las montañas centrales del norte: Jinotega, Matagalpa y Nueva Segovia. Jinotega es el mayor productor, seguido por Matagalpa y Nueva Segovia, y todos producen deliciosos cafés con características propias.
Nicaragua se adhirió al programa de la Taza de la Excelencia en 2002, lo que ayudó a la imagen internacional del país como productor de cafés de calidad. Nuestro director Salvador Sans participó en aquel concurso (también el 2012) y compró parte del lote ganador.