Cielo, Instant

The Canales family represents Saint-Henri's first effort to buy coffee directly from the source, without a middleman. Our relationship with this family of producers dates back to 2010, when Jean-François, our founder, embarked on his first exploratory trip to Central America, even before opening the first Café Saint-Henri. Since then, every year, Milton Canales sends us samples of the batches that make up the Los Delirios farm. Each lot belongs to one of Mr. Daniel Canales' sons: Milton, Norman and Donal. Their farm is recognized throughout the specialty coffee world for being the first organic farm to win the prestigious Cup of Excellence award.

For several years, they have been experimenting with some exotic varieties such as Geisha and Pacamara at higher altitudes on their land. In 2020, they acquired a brand new facility which now allows them to hull, sort, and bag their coffee; they have since controlled the entire post-harvest operations.

13 years later, and 13 lots purchased in a row, we once again find this Canales family coffee on the menu. A coffee that will always remain very special to us.

The Pueblo Nuevo region of Nicaragua is renowned for its classic coffee profile, characterized by a balance of flavors and a smooth, smooth taste. Located in the northern highlands, this area benefits from rich volcanic soil and optimal altitude, resulting in beans with subtle notes of caramel and chocolate. Coffee lovers appreciate Pueblo Nuevo beans for their classic, yet refined taste, reflecting the region's commitment to producing consistently high-quality coffees.

The Caturra coffee variety has become an essential component of Nicaragua's coffee landscape, valued for its compact size and exceptional in-cup attributes. Since its introduction in the mid-20th century, Nicaraguan farmers have valued Caturra for its high productivity and resilience against common coffee plant diseases.

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.