"Los Robles" coffee Flavor and fragrance: The whirling chocolate and fruit flavor is best experienced when paired with a hint of milk or cream. This small addition draws the sweet cocoa notes in a silky manner underneath the light citrus
Varietal: Nicaraguan Variety.
Harvest Period: Nov – Jan
A third-generation coffee farm owned and operated by Rolyn and Lorena, Los Robles and its team spearhead local development and change, while building towards complete independence. Rolyn and Lorena's passion for education has driven them to start a school for children (and soon, adults) at the farm. Their classes are nationally accredited and range from your typical math and reading courses to the more atypical yet critical courses teaching about the significance of the local flora and fauna, battling the prevailing "See it, Kill it" mentality in rural Nicaragua, and the value of developing sustainable farming and preserving the natural landscape. Rolyn is constructing several new buildings for those who work and come to school at the farm including new classrooms, a new dry-mill, a meal house, and living quarters. They hope to build this all without government aid to ensure the educational integrity of the school.
Our Nicaraguan coffee grows in, and directly sourced from the mountains of Matagalpa at an elevation of appx 1,800 meters. To keep it simple, they always say, “the higher the altitude the better the coffee.”
How Much Coffee do I Drink?
Drip coffee and Pour-Over:
Coffee to water ratio is 1:17, that's 26 cups of coffee for a 14oz bag.
The coffee to water ratio is 1:12, . With a 14oz of coffee beans, you can make 19 cups of French press coffee per 14oz of beans.
Is highly concentrated coffee, so the coffee to water ratio (1:2). If you have a 14oz bag you can make around 28 shots of espresso per 14oz of coffee beans.