Cielo, Filter

Los Delirios is located in the small municipality of Pueblo Nuevo, in the northwest of Nicaragua. Coffee growing is now a family business, as Daniel Canales, the founder of the farm, has given part of his farm to his three sons: Milton, Donal and Norman. Together, they grow the Typica, Caturra and Bourbon varieties on different plots of land in the area. The Los Delirios farm is 100% organic. The Canales produce organic fertilizers from their cow manure, combined with lime, molasses, parchment and coffee pulp. In 2019, the Canales family purchased their own dry mill for processing coffee beans, which allows them to better control the handling and traceability of their batches.

Pueblo Nuevo is a municipality located in the Estelí department of Nicaragua. It is part of the greater Estelí region, known for its rich agricultural lands and coffee production. Overall, Pueblo Nuevo contributes significantly to the specialty coffee sector due to its favorable growing conditions, commitment to quality, and sustainable practices. The region's coffee is prized for its unique flavor profiles and high quality.

This particular batch is of the Caturra variety, which is a natural mutation of the Bourbon variety. It is a compact plant but is very susceptible to coffee leaf rust. Researchers were interested in the Caturra’s small size, which allows the plants to be placed closer together, and its closely spaced secondary branches, which allow it to produce more fruit in the same space. Over the years, the Caturra has gained a reputation for having high-quality cup potential. It is generally recognised as being crisp, complex and sweet with a lively acidity – although this can vary depending on where it was grown and how it was processed. These characteristics have made the Caturra a popular choice among roasters, while its small plant size – which allows for denser planting and easier picking – means it is also favoured by growers.

In the washed process, the pulp of the cherry is removed using a mechanical pulper. The cherries are then soaked in a vat of cool water for a period of time, typically 12 to 36 hours. During this period, fermentation develops and allows the mucilage to separate from the grain. Fermentation also adds flavors to the coffee. Then, the grains are washed: that is, rinsed repeatedly with water to dislodge any pectin or part of the fruit remaining on the grain. The beans are then allowed to dry, before being sent for sorting and milling, where the parchment remaining on the beans is removed.