Roasting now! Last day to order is November 27th. Order in the next
Nicaragua Luis Alberto Baladerez
Fruity Profile | Light roast
Tasting Notes: Jasmine, Orange, Toffee
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Whole Bean
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Ground
You can select the shipping date at checkout.
IT ALL STARTS AT THE COFFEE FARM
This exceptional blend unites coffees from two sister farms, Finca Un Regalo de Dios and Finca La Bendicion, both meticulously managed by the acclaimed producer Luis Alberto in the high-altitude Dipilto-Jalapa mountain range of Nueva Segovia, Nicaragua. Sharing an ideal terroir of sandy, humus-rich soil, abundant rainfall, and a biodiverse ecosystem, these farms cultivate a stunning array of varieties, including Caturra, Catuai, Pacamara, Java, and Bourbon. After selective picking and floating, the coffees are uniformly dried for extended periods of 21 to 30 days on African beds at the Beneficio Las Segovias mill. This shared dedication to quality is proven by Luis Alberto's consistent success in the Cup of Excellence, with multiple top-ten placements, including a first-place win. The result is a complex and vibrant blend that showcases the pinnacle of Nicaraguan coffee, reflecting a perfect synergy of ideal geography, skilled varietal cultivation, and masterful processing.
TRACEABILITY
COUNTRY
Nicaragua
REGION
Nueva Segovia
IMPORTER
The Coffee Quest
VARIETAL
Bourbon, Pacamara
PRODUCER
Luis Alberto
PROCESSING
Natural + Washed
PRICE TRANSPARENCY
$0.05
Driftaway's World Coffee Research contribution per pound
AVERAGE CUPPING SCORE
86.75
/100
86.75
SCAA Cupping Score
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from November 03 to November 28 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., and Suyog M. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
