The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


This coffee is nicknamed El Diablo by our importer. Maybe the coffee is a bit devlish in that it has a bright and complex character unlike many milder Nicaraguan coffees I have tasted recently.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Nueva Segovia


The farm & mill where the coffee cherry is grown & processed.

La Estrella

La Estrella was founded five years ago in the Nicaraguan municipality of Ocotai. Since its inception in 2013, the mill has quickly grown both in reputation and reach. Today, La Estrella sources coffee from no less than five different municipalities in the surrounding region. In total, 126 different farmers bring their coffee to the mill. Most of the coffee farmers who bring their harvests to La Estrella operate fairly small farms. Despite their farms’ sizes, though, growers are able to cultivate many plants because the soil in the region is so fertile.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Caturra, Catuai