Coffee producing area introduction: Nicaragua 2017 COE auction champion-El Esfuerzo Manor

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This short article introduces El Esfuerzo, the auction champion of Cup of Excellence (COE) in Nicaragua recently (2017).

El Esfuerzo means The effort. It is the first manor to participate in COE in Nicaragua in 2017, owned by Ignacio Estrada Burgo.

The owner Ignacio Estrada Burgo

-Photo credits: Alliance For Coffee Excellence

It won a record of $10.89 per pound after being tested five times by an international jury in Nicaragua COE this year. The coffee buyers were Maruyama Coffee, Toa Coffee, Sarutahiko Coffee of Japan and Difference Coffee Co of the United States.

The El Esfuerzo area of Ignacio Estrada Burgo is only 5.59 hectares, and there are chickens, pigs and other livestock in the small manor. There is only a simple water mill equipment in the manor, and the proceeds from the auction can help maintain and optimize the manor. The owner is the first generation of coffee farmers, 18 years ago began to grow coffee, in addition to Maraka (Maracaturra), there is also Catuai.

Left: Maracaturra right: general Nicaraguan coffee beans

Photo Credits: Starbucks Reserve

Maracatuu or Maracaturra, bred from elephant beans Maragogype and Caturra, is larger than ordinary coffee beans. This variety of coffee beans has tropical fruit flavor and oranges.

Fruit acid (Citrus acidity) and good alcohol thickness (Body).

Jinotega is in the north of Nicaragua.

Jinotega is a city located in the province of Sinotega in Nicaragua. It is located in a long valley and its climate is cool because it is surrounded by mountains. Sinotega is often referred to as

The city of fog (Ciudad de la Brumas) gets its name because spectacular clouds keep sweeping across the top of the valley. There is a lot of fog from January to April. Another generally accepted name is the Eternal City (City of)

Eternal Men). The temperature is about 17-25 degrees throughout the year, and it is rainy in winter. About 1150-1500 meters above sea level. Coffee is usually harvested from December to March. The soil of Jinotega is fertile (volcanic loam, that is, the texture is between clay.

And sand, has the advantages of both clay and sand, ventilation and water permeability, water retention and thermal insulation are better, is a more ideal agricultural soil), so the slope is also full of trees.

Owner Ignacio Estrada Burgo and his El Esfuerzo

-Photo credits: Alliance For Coffee Excellence