Nicaragua La Ventaja: Sample Coffee Roasters

Nicaragua
La Ventaja

We find flavours of fruit cake, apricot

Body Acidity

La Ventaja is a family farm owned by Ramón Paguaga and his sons, Sergio and Norman Paguaga González. The farm started in 1976 when Ramón Paguaga purchased some land. Ramón started with very little but step by step he began to plant coffee trees.

Even after he started to produce his first lots of coffee he still faced a huge obstacle. Ramón’s farm didn’t have vehicle access, so in order to sell the coffee, it needed to be moved on horses. For Ramón, this was the biggest disadvantage of the coffee farm, making something which really shouldn’t have been very difficult, a long and arduous process.

Fortunately, with some government help, access to the farm became easier and Ramón finally saw a more positive future in being a coffee grower.

The name La Ventaja, translates to “The Advantage” – and Ramón says it comes from the opportunity that he saw when the new roads arrived.

With the passing of the years, Ramón and his sons have purchased new pieces of land in order to enlarge their farm and increase their coffee production.

Sourcing and ingredients

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

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: Paguaga Family
Country: Nicaragua
Region: Nueva Segovia, Diplito
Altitude: 1350-1400m above sea level
Varietals: Pacamara
Process: Washed
Harvested: March 2019
Body: Medium
Acidity: Low
Tasting notes: Fruit cake, apricot
Roast style: Omni

Varietals

Pacamara varietal

A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958

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

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.