Coffee Centre of Specialty Coffee and Premium Whole Chocolate

Celebrating Coffee Country

Esquina de los Cafés is a specialty-coffee and premium-chocolate project based in Matagalpa, Nicaragua. Its work centers on origin, direct trade, coffee education, controlled roasting, and distinctive processing methods.

• Direct trade: Supporting products processed at origin.
• Quality: Developing better sensory experiences through careful selection, fermentation, drying, and roasting.
• Education: Sharing information about coffee farms, milling, roasting, and tasting.

Specialty Coffees

Café Rosè

A single-origin coffee from Apante, Matagalpa, made with delayed pulping, double fermentation, and a semi-washed honey process. It uses Bourbon, Red Catuai, and Caturra varieties and is roasted to City Plus. Its described finish includes roses, jasmine, dried berries, and black tea.

Café Viena

A natural-process coffee from Arenal, Matagalpa, made from sun-dried Red Catuai and Caturra cherries. Its Vienna roast is intended to balance the brightness and surface oils of a darker roast with a lighter color. Reported notes include prunes, dried fruit, almonds, chocolate, and raisins.

Café Blumen

A honey-process coffee from Apante, Matagalpa, created around floral and fruit flavors. The semi-washed process leaves mucilage around the parchment during drying. Its reported profile includes strawberry, almonds, caramel, chocolate, and flowers.

Café Torino

An Italian-style dark roast produced from naturally dried Caturra and Red Catuai coffee from Arenal, Matagalpa. Its flavor profile emphasizes syrup, dark chocolate, caramel, and honey.

Café de Matagalpa 1862

A tribute to Matagalpa and its coffee history. This single-origin coffee is naturally processed in the fruit and roasted to Full City Plus. Its described flavors include prunes, dried fruit, chocolate, and caramel.

Whole-Cacao Chocolate

Vienna Chocolate is an artisanal, small-batch product made in Matagalpa with roasted cacao nibs. The cacao butter remains naturally present rather than being removed and added back. The chocolate is described as vegan, with no milk or additional fat, and uses Criollo and Trinitario cacao.

The producer attributes its floral and fruity character to the cacao fermentation process and presents it as a regional product made from cacao harvested and processed in Matagalpa.

Coffee Processing

The site distinguishes three broad processing approaches:

1. Washed: Fruit material and mucilage are removed before drying.
2. Semi-washed or honey process: The skin is removed while some sugary mucilage remains around the parchment during drying.
3. Natural or unwashed: Coffee cherries dry with their skin and pulp intact, allowing the fruit to influence the seed during fermentation and drying.

The coffees are also presented as single-origin and single-batch products, with roasting profiles selected to preserve their intended cup characteristics.