Nicaragua La Esperanza Maria Esther Ponce: Sample Coffee Roasters

Nicaragua
La Esperanza
Maria Esther Ponce

Maria’s caturra is back again this year! With the characteristics of a classic coffee from this region: sweet with notes of cherry, dried cranberry, and sweet almonds.

Body Acidity

Roasted omni for filter and espresso

Maria Esther’s Nicaraguan Caturra is back again this year! It has all the characteristics of a classic coffee from this region: sweet with notes of cherry, dried cranberry, and sweet almonds. A real all-day-drinker coffee.

Maria has been directly involved in coffee production for 6 years. Her passion stems from her parents and grandparents, who have worked at Finca La Esperanza for over 80 years. This farm, which name means ‘the hope’, was the family’s chosen medium towards a fair and decent living.

Maria Esther and her siblings all moved to live aboard. Every time they returned for a visit, they would get involved in this or that during harvest and process, gradually gaining experience. Eventually, she “took the baton” and now is in charge of the business, with the support of her husband Rodrigo, who is in charge of the financials and logistics, and Elmer, a trusted man who directs the agronomic management.

Maria Esther and her coffee beans.

In Finca La Esperanza, they focus on the varieties that are resistant while producing a high-quality cup, ensuring the profitability and sustainability of the enterprise. Some of the varieties grown to date are Catimor, Java, Catuai, Maragogype and Caturra (the one that makes up this coffee lot).

One of the things Maria Esther enjoys the most is the aroma—it brings back memories of childhood—and knowing that the product has been grown under her leadership, at La Esperanza.

Maria Esther around her farm’s coffee trees.

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Green coffee certified Rainforest Alliance, UTZ, PECA, and Fairtrade.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Maria Esther Ponce
Farm/Coop: La Esperanza
Country: Nicaragua
Region: Dipilto
Altitude: 1400m above sea level
Varietals: Caturra
Process: Washed
Harvested: January 2023
Body
Acidity
Tasting notes: Cherry, dried cranberry, almond
Roast style: Omni

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Nicaragua

The true potential of Nicaraguan coffee has been hindered by a long history of political instability and natural disaster, however successful programs such as the Cup of Excellence competition and the Nicaraguan Specialty Coffee Association have helped drive the potential of Nicaraguan coffee into real quality production

The Matagalpa region of Nicaragua

The region is named after the capital city, with coffee coming from both private estates and cooperatives

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.