We Source All of Our Coffees; We Are True Coffee HUNTERS !
Organic Nicaraguan Coffee Beans "These are Nicaragua's Finest"
Nicaragua is a fairly new entry into the coffee export world (the late 1800s, which qualifies as “fairly new” in the world of coffee!), and has made quite a splash already.
The SHG (Strictly High Grown) grade from Matagalpa, Nicaragua is especially important, as it is the highest grown coffee region of Nicaragua because of its SHB grade it does not develop the high acidity that is associated with many Central American coffees. This is a very well balanced cup, featuring a mild body, light acidity, and excellent aroma. This dry mill has the capacity to patio-dry (Sun dried) Matagalpa, Nicaragua, because of its climate and altitude range produces one of the best quality coffees in Nicaragua. Its production is 100% Arabica (mainly Typicas and caturra), using environmentally sound practices, with some organic farms complying fully with the international standards for organic certifications. Nicaraguan Coffees have been classified around the world as one of the best Central American mild's, specially coffee from Matagalpa, Nicaragua. This specific region has special characteristics which are now known worldwide due to its participation in the Cup of Excellence and CQI auctions since 2002-2003, with some lots occupying first places and very high standings throughout these past years.
Out of 25 coffees auctioned in Cup of Excellence 2008, 20 were from the Nueva Segovia region. Florencia Mill is focused on transparency. They weigh, dry and store the coffee, classifying by sub-region and altitude with the necessary traceability to know which farmer produces it. Florencia also has a laboratory where they cup/taste each lot. These are analyzed each day and stored independently depending on their quality standard. Each lot received in the mill has full transparency documentation, enabling them to identify the quality standard of each sub region for future purchases. Quality in Nicaragua is obtained from the producer, as they are the ones in charge of harvesting and picking the correct cherries and processing them at their micro mills within their farms. Once processed and received, La Florencia is in charge of preserving this quality throughout the chain. This ensures consistency and transparency lot by lot.
Cupping Notes: I enjoy this F/T, Organic Nicaraguan SHG as an evening coffee. The flavor is dark while bearing a dry fruit, caramel, and toffee profile. The aftertaste is clean and simple. I’m sure you will find each of our coffees are of the finest quality coffees money can buy.
I can assure that you will never find a company so dedicated to bringing you the finest & freshest coffees from all over the world.
Enjoy,
Darling & Family
Taste Our Passion In Every Sip !
This coffee is roasted to medium, to protect its natural flavor.
Blue Macaw Coffee Roasters A Small Family Owned & Operated Business:
My name is Darling, We are a family owned and operated business; we take great pride in our coffees. I grew up in the coffee producing region of Nicaragua. As a small child I remember helping my father pick coffee for the local co-operative. I started learning about coffee when I was 4 years old when my dad took me to work with him. I learned how to spot the attributes of a high quality coffee bean as a young child. I now go to most of the countries we source our coffees from as our companies coffee buyer.
Our roast master (my husband) learned the art of roasting coffee in Costa Rica for six years where he studied to master coffee roasting. Blue Macaw Coffee Roasters combines old world coffee roasting techniques that he learned while studying the art of coffee roasting for 6 long years. After returning to America we opened Blue Macaw Coffee using the experience he gained while roasting in Costa Rica & my knowledge of what to look for in a high quality coffee bean from childhood. We use all this knowledge along with the high tech digital roasting technologies of today’s small batch roasters. Together we bring you the finest roasted coffees available. I’m sure you will find each of our coffees are the finest quality money can buy.
Our Roasting Process
Roasting coffee is considered an art & is a process of understanding the physical & chemical property changes known as “Pyrolisis” this is the chemical reaction & change of composition that accrues during the roasting process. Green coffee beans react to certain temperatures & durations of exposure to heat. This roasting process changes the chemical composition causing a caramelization of the coffee beans to occur. Developing these chemical compounds will greatly impact the coffees taste, aroma, sweetness, acidity & body of a coffee.
Small Batch Roasting
To better understand the benefits of roasting in small batches is very simple. We use 3 Probat 12 kilo roasters; these roasters are custom built for us in Germany. By greatly reducing the batch size in each roaster we can control the coffees inner core temperature & therefor have more control over the chemical changes our coffee beans will go through while being roasted.
Roasted Each Morning & Shipped Each Afternoon
Each morning we figure out how much of which coffees we need & then go to work roasting that coffee in our small batch roasters to give it an amazing quality & taste. We only roast what we need for that business day. By doing this you’re receiving a coffee that is always roasted to its peak of freshness. Unlike our competitors we don’t have storage shelves that our coffees sit on for days or even weeks waiting to be sold. Considering the short life spam of truly excellent coffee we fell this is a better approach then simply giving you a discount on let’s say 5 pound which could take months to drink.
Advantage Over Our Competitors
Most roasting companies use 50 to 100 kilo roasters.
Roasting at these weights the outer temperatures of the drum & the center temperature of the drum are always going to be off by about 30 degrees. This might not sound so terrible unless you understand that just a temperature difference of 5 or 10 degrees can change the “Pyrolisis” which in turn would change the chemical reaction & change of composition inside the coffee bean. This drastic change will greatly impact the coffees taste, aroma, sweetness, acidity & body of a coffee.
So you ask yourself then why do they use these bigger roasters, good question. It is purely a business decision to go with volume instead of quality. These big roasters can produce 400 to 800 pounds of coffee in less than 1 hour. That’s great if you just want to move some weight & don’t really care about its quality.
I can assure that you will never find a company so dedicated to bringing you the finest & freshest coffees from all over the world.
Enjoy,
Darling & Family
Taste Our Passion In Every Sip !
