Nicaragua Dipilito Tres Procesos Java

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Nicaragua Dipilto Tres Procesos Java

This blend of process methods is so flavorful and special. An aroma of honey and loose leaf teas leads into fruit notes of tart plum, canned pear, and some bittering apple skins.

Total Score 88.3

Region: Dipilto, Nueva Segovia
Processing: Wet Process, Dry Process, and Honey Process blend
Drying Method: Raised Bed Sun Dried
Cultivar Detail: Java
Grade: SHG

What is Tres Procesos?

"Tres Procesos" is a special blend of three process batches of Java cultivar that cover wet, honey, and dry process methods. It culminates in a level of flavor complexity that could not be found in any single one. Delicious fruit flavors are a big part of the cup profile, but with a more refined sweetness than your typical dry process lot. This was an experiment by Buenos Aires mill, in Ocotal, and involved producing 5 bags each of wet, dry, and honey process coffees, blending them all together in the final stage before exporting. This is also a lot separation of Java cultivar, a varietal selection that originated in Ethiopia, but had stop overs in Java and Cameroon before making its way to Central America. It's known for high cup quality, specifically exhibiting some of the tea-like, and even floral characteristics, of a Gesha, but with a higher disease resistance. They grow mostly Caturra at their farms, but Java and Maracaturra cultivars are mixed in throughout the farm as well. The coffee was grown at an altitude range of 1200 to 1500 meters in Nicaragua's Dipilto region, which hugs the border with neighboring Honduras. All of the coffee is brought down to Ocotal to dry, where it is much warmer than up on the mountain. They have large cement patios, but special lots like this receive special treatment, and are dried on raised beds under shade cover. Being that 2/3 of this coffee is dry process and honey process, it yields more chaff during roasting, and present a little darker during the entire roasting process, and should be kept in mind when judging roast level.

Full Cupping Notes

Each of the three processing methods bring their own unique set of cup characteristics, and together they construct something quite unusual. The dry fragrance is freighted with raw sugar sweetness, and also has a pulpy-sweet fruit smell, like white grape. The wet aroma echoes this, exhibiting a scent of warm honey, baked fruits, and spiced pear butter. The cup is super complex, and brings out some of the herbal/spice complexity found in the Java cultivar, along with some heavier fruit accents that come with honey and natural processing. There's a very nice base sweetness that has aspects of honey, brown sugar, and of course, fruits. The cool cup offers spots of fruits like tart plum, canned pear, and some bittering apple skins. There's a very attractive aroma at City and City+, and offers a sachet of loose-leaf teas, like lemongrass and Yerba Mate, that pull at your tongue in the aftertaste.