Author Archives: Alejandro

Coffee & Cacao Businessman

January 18, 2019

Alejandro David Bolaños is presented as a coffee and cacao businessman based in Matagalpa, Nicaragua.

Glühwein Choco-Matagalpa Recipes

December 12, 2018

Recipes and serving instructions for Choco-Matagalpa Glühwein, a cocoa preparation flavored with aromatic Indian and Persian spices.

Hot shake

1. Whisk hot milk or water with three tablespoons of Choco-Matagalpa Glühwein cocoa.
2. Grate 72% Vienna Chocolate over the drink and serve.

Cold shake

1. Blend milk with three tablespoons of Choco-Matagalpa Glühwein cocoa.
2. Refrigerate for several hours, then blend again.
3. Finish with grated 72% Vienna Chocolate.

Cacao

November 30, 2018

An introduction to the characteristics, types, and management of cacao in Nicaragua. Cacao is a tropical crop cultivated mainly for beans used in chocolate, food fats, and cosmetic products.

Theobroma cacao belongs to the Malvaceae family. The article describes the traditional classification of cacao into three principal groups: Criollo, Forastero, and Trinitario.

Coffee of Matagalpa & Matagalpa Coffee Tour

November 4, 2018

A presentation of Café de Matagalpa 1862, named for the year Matagalpa attained city status. The coffee is described as a tribute to the region and its coffee-producing community.

The featured preparation uses naturally processed, sun-dried coffee fruit and a Full City roast, with flavor notes described as dried fruit and caramel.

Vienna Chocolate: 72% Whole Cacao

November 4, 2018

A small-batch, vegan chocolate produced in Matagalpa from roasted whole cacao nibs. The article says no additional cocoa butter is used because the naturally occurring butter remains within the nibs.

The cacao is identified as premium Criollo and Trinitario sourced from Matagalpa, Nicaragua.

Coffee Centre of Specialty Coffee: The Interview

October 24, 2018

An interview by Brian Clark about Esquina de los Cafés, presented as a specialty-coffee and premium-chocolate business in Matagalpa. Its central themes are direct trade, coffee quality, and improving the coffee experience within a producing region.

• Direct dealing should be fair.
• Better coffee creates a better experience.

Coffee Rosé – Honey Process

September 27, 2018

Café Rosé is described as a double-fermented coffee: an initial fermentation using naturally occurring yeast, followed by an aerobic honey process.

• Roast: City Plus
• Process: Honey or semi-washed
• Varieties: Bourbon, Red Catuai, and Caturra
• Origin: Apante, Matagalpa, Nicaragua
• Reported notes: roses, jasmine, dried berries, and black tea

Coffee Vienna – Vienna Roast

September 21, 2018

A naturally processed coffee made from sun-dried red cherries and roasted to a Vienna profile.

• Process: Unwashed and dried in the fruit
• Varieties: Red Catuai and Caturra
• Origin: Arenal, Matagalpa, Nicaragua
• Reported notes: prunes, dried fruit, almonds, chocolate, and raisins

Coffee Blumen – Honey Process

September 18, 2018

A semi-washed coffee whose skin is removed while some fruit pulp remains during fermentation and sun drying.

• Roast: Full City
• Process: Honey, including an initial alcoholic fermentation
• Varieties: Red Catuai and Caturra
• Origin: Apante, Matagalpa, Nicaragua
• Reported notes: strawberry, almonds, caramel, chocolate, and flowers