Dipilto in Nicaragua has long been one of the more recognised micro-regions in the country for specialty coffee. The climate is relatively dry and cool for the country which helps slow coffee cherry ripening down the more medium altitudes of the area. A high use of dense indigenous shade by many farmers encourages further slowing of the coffee ripening phase, fixing sugars for sweet, moreish quality coffees, the hallmark of Dipilto.
This approach to planting a diverse mix of indigenous shade trees under which grow a mix of traditional coffee cultivars has been used for over quarter of a century by Yaritza Montenegro and husband Luis on the appropriately named El Jardín. With this wholistic approach to farming Yaritza has also started to increase fermentation times, supported by our import partners, to up to twenty five hours. This is unusual in Dipilto where a range of fourteen to eighteen hours is more common. The benefit is improved coffee quality and distinct flavour attributes reminiscent of the best of Northern Nicaragua.
Working with the Dipilto flavour profile we have developed the roast a little more than most of our single origin coffees. This allows for flavours of milk chocolate, roasted almonds and vanilla spice to become most noticeable. Underneath, the acidity is now muted to low intensity becoming balanced the natural sweetness of El Jardín. The acidity is enhanced by flavours of Seville orange and red berries on the finish, while a creamy mouthfeel adds weight to the brew.
If you prefer immersion brewing like the French press or aeropress El Jardin is a coffee very much suited to this style of drink. Its here that the milk chocolate and roasted nut flavours are most noticeable along with the balance of sweetness and low intensity acidity. This style of coffee makes it ideal for home espresso brewing too.