Coast. Nicaragua, Marilec double regional, WSHD

The Coast, Big & Forgiving

A workhorse, the Coast is our most approachable profile. It’s a great choice for milk-forward beverages. No roasty notes, just super big body and sweetness with acidity taking a back seat. You will find this coffee front and centre with our partners as well.

  • body 50% 50%
  • sweetness 45% 45%
  • acidity 5% 5%

The Coast right now & origin details

Another pleasant regional blend from our friends at Marilec, a female owned and operated exporter, and community hub for fellow producers. This time using 2 varietal selections from 3 producers. Marilec Sevilla also helps smaller producers get their coffees out and sold, by facilitating logistics, which is not easy for small-holders. I think this might be the most surprising lot that we’ve slotted in for the Coast so far. The flavours and range in the cup are really unique, quite different than the previous iterations of the Coast. Very very tropical, and very very delicious. Again, we like to foster these origin side blends because it gives full control and autonomy on how producers can use what they produce. After all they’re the ones doing all the leg work on the agriculture side.


Notes: clove, red velvet cake, mango

Country: Nicaragua, Dipilto/Mozonte/San Fernando

Producer / Mill / Group: Carolina Rodriguez/Ketherin Herrrera/Nicolas Pérez

Elevation: 1100-1300 masl

Process: all washed 

Variety: caturra, catuai

Harvested: Imported by La Finca. Fall 2023 crop

Washed process, processed at their respective farms

Name of Producer: Kathering Alieska Herrera Florian Finca Ojo de Agua, is located in El Pinavete Mozonte, it is inherited from his grandparents For 12 years years. His father Ali Herrera was the heir at the time; Starting in 2019, it became managed and commissioned by Khaterin Herrea who is 23 years old, with a high school education in accounting and currently focused on the production of specialty coffee hand in hand with care for the environment atmosphere. Name of La Finca: Ojo de agua, which means eye of the storm because of the amount of water that falls in certain time of year. Height: Between 1100 – 1500 MSNM Total Area/Land 17 blocks, coffee cultivation 13 blocks Varieties: Red Catuai, Yellow Catuai, Bourbon and Maragogype. Variety nurseries in process Yellow pacamara. Process Types: Washed, Honey and Natural Types of Shadow: Black and white guaba, bananas, citrus Note: Has participated in cup of excellence

Producer Name: Carolina Rodríguez/Alex Medina (Mother and son) Finca El Duende: is located in Dipilto Nueva Segovia, Producers focused on the production of specialty coffee using mostly organic fertilizers. Height of the entire property: Between 1100 – 1250 MSNM Total Area/Land 16 blocks, coffee crops 14 blocks Varieties: Catuai Rojo, Caturra, parainema, Bourbon Java/Mara (small quantity). Nurseries in process by Laurina. Process Types: Washed, Honey and Natural Shade Types: Guaba/Bucaro/Turkey Tail/Palo Blanco, Lemon Fruit Trees, Oranges, Tangerines, bananas, yellow plums and jocote

Producer Name: Randolfo Ortez/Nicolas Pérez Finca San Antonio: is located in El Amparo San Fernando, Nueva Segovia, focused producers in the production of specialty coffee. Height of the entire property: Between 1200 – 1350 MSNM Total Area/Land 6 blocks, coffee cultivation 6 blocks Varieties: Catuai, Caturra, Bourbon, Catimor Process Types: Washed, Honey and Natural Shade Types: Guaba, Platanos, Sweetgum, Pines

The Catuai is one of the essential and more common varietals – a cross of Mundo Novo and brighter Caturra. The varietal was created in Brazil, and are supposed to be much more productive than the Bourbon because of it’s smaller size allowing the plants to be spaced much closer together.

The Caturra is one of our favourite varietals, mainly because of it’s bright and crystal clear acidity and clarity, it gives a lot of room to play talking from a roasters perspective.