los
suyates
SINGLE FARM
〰️
SINGLE FARM 〰️
Producer Mario Gonzales
Farm name Los Suyates
Region Dipilto
Altitude 1400 - 1650 masl
Processing washed
Species Arabica
Variety(ies) Maracaturra
Harvest February - April
Los Suyates Farm
Los Suyates is a farm located in the highest altitudes of Dipilto, less than 5km from the border of Nicaragua and Honduras. Los Suyates is located in dense countryside beside El Volcán, a small town above the town of Dipilto Viejo.
His owner, Mario Gonzales is a first generation coffee farmer. The farm used to be a pine wood farm, that he has converted into a little coffee paradise 9 years ago.
Mario Gonzalez owns three different farms in the department of Nueva Segovia: El Amparo, El Avión and Los Suyates. Mario’s son-in-law, Jairo, is a qualified agronomist and has greatly helped establish and develop each of the three coffee farms from scratch.
Mario utilises the dense fauna and micro climate of Los Suyates to produce a range of varietals. Large trees provide wind breaks and shade for his macaraturras and Catimor trees, while native shrubs and fruit trees provide natural fertilisers and biodiversity on the farm.
THE PROCESS
Picking of only red cherries
Cherries are floated as part of the pulping process to separate low density cherries
Cherries pulped and dry fermented for 10-14 hours in concrete pillas under shade
After fermentation is complete coffee is washed in concrete channels to remove any remaining mucilage
Coffee is then laid on raised beds until moisture reaches 10-12%
Drying takes typically 12-15 days
Beans are stored in parchment until milling for export
Bridazul is a holistic project that saw the light of day in 2019. Created by Claudia Lovo and Tim Willems, it aims to support a group of producers from Nueva Segovia region.
Claudia is Nicaraguan while Tim is Belgian and has worked in coffee for now nearly 20 years, both in Europe and in Nicaragua. Claudia bought a farm in 2016, El Arbol, where she developed the carbonic maceration process.
Together, they founded Bridazul with the aim of sharing know-how, giving access to the infrastructure necessary to ferment coffees and discussing about the future of coffee in Nicaragua. Indeed, the Nicaraguan coffee culture is one of the most affected by climate change. On a second hand, the project will support farmers that want to transition to other crops and be less dependent of coffee. Much support is given to producers that want to implement polyculture on the farm.
Bridazul brings together around fifty producers with small and medium-sized farms (less than 10 hectares on average).
Bridazul project
Aromas: floral, caramel, lemon, orange
Flavours: Rhubarb, honey, blueberry, chocolate
CUP PROFILE (PSS)
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