Tag Archives: Brian Clark

Coffee Centre of Specialty Coffee, The Interview

October 24, 2018

Celebrating Coffee Country

Brian Clark profiles Esquina de los Cafés, a specialty-coffee roaster in Matagalpa, Nicaragua. Alex, the roaster behind the business, argues that coffee-producing regions should retain and serve more of their best coffee rather than exporting nearly all of it.

Alex and Carla built the business to offer locally roasted specialty coffee to residents and visitors. Carla oversees finances, packaging and artistic design, while Alex focuses on roasting and coffee education.

Direct Deal Is Fair

Esquina de los Cafés describes its sourcing model as “Direct Deal.” The business works with growers around Aranjuez, between Matagalpa and Jinotega near the Cerro Dantali–El Diablo Natural Reserve, and ties premium prices to quality standards.

The article presents this approach as a highly localized form of direct trade: coffee is grown, roasted and sold within Nicaragua, helping more of the supply chain and its economic value remain in the country of origin.

Better Coffee, Better Experience

Alex emphasizes careful temperature control during roasting and argues that excessive heat can produce burnt beans and acrid flavors. The article reports his preference for roasting-machine temperatures around 300°F (149°C), generally not exceeding 330°F (165°C).

Beyond roasting, Alex leads coffee-farm and milling tours, teaches roasting classes and conducts guided tastings, known as cuppings. These sessions are designed to help participants recognize the flavors, aromas and sensory qualities of specialty coffee.