Tag Archives: Matagalpa Coffee

Academic Publishing of Coffee

Coffee of Matagalpa & Matagalpa Coffee Tour

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‘Cafe de Matagalpa 1862‘ the only coffee with the History of Matagalpa inside: Matagalpa Coffee ♥.
1862 is the DATE when Matagalpa became the City.
Matal Galpal is the CITY HEAD, that is the Main City of the region, which was elevated to the City category in 1862 thanks to the coffee activity of the first coffee farmers, which came from Germany and England thanks to President Zelaya, which was a graduate of the German Military Academy.

‘CAFÉ DE MATAGALPA’

Cafe de MATAGALPA 1862, means that we celebrate 157 years (year 2018) as the City of Matagalpa.Cafe de MATAGALPA 1862, is a tribute of quality and gratitude to all the people of Matagalpa because they are the most productive region, the pride of Nicaraguan coffee.
EsquinaDeLosCafes continues to bring MATAGALPA Coffee with superior quality: Natural Process of Fruit Drying, Full City Roasting, and its original flavor of dried fruits and caramel.

Café de Matagalpa 1862 is the full name of this Vintage Unique Flavour. It taste like that Premium Coffee Berries dried naturally at the farm of your Grandfather 50 years ago. It was naturally dried in fruit, dehusked 'pilado' by hand, and then roasted. This Coffee is vintage because is Selected by density submerged in water, but it's not graded in machine. Enjoy this unique vintage Coffee: 'Café de Matagalpa'.
Café de Matagalpa 1862 is the full name of this Vintage Unique Flavour. It taste like that Premium Coffee Berries dried naturally at the farm of your Grandfather 50 years ago. It was naturally dried in fruit, dehusked ‘pilado’ by hand, and then roasted.
This Coffee is vintage because is Selected by density submerged in water, but it’s not graded in machine. Enjoy this unique vintage Coffee: ‘Café de Matagalpa’.

‘Café de Matagalpa 1862‘:  
Vintage Unique Flavour. 
Coffee Berries dried naturally at the farm, Selected by density submerged in water, but it’s not graded in machine.


‘Café de Matagalpa 1862’ descritption and characteristics.

Roast: ‘Full City Plus‘. 
Process: Un-washed (in Fruit, The Fruit of Coffee gets dried), initially an alcoholic fermentation and then a sun drying process while the fermentation process continues. All the process ocurres with the skin and the pulp which influence the Coffee Seed making it a seed with a higher density and new notes on the cupping.
Type and Varietal: 100% Arabiga: ‘Red Catuai’, and ‘Caturra’. 
Single origin: Arenal, Matagalpa, Nicaragua. Altitude 1450. m
Single batch:  from one farm lot only.
The Aftertaste: Chocolate, and Caramel.
Flavour: Prunes and Chocolate.

Café de Matagalpa 1862 is the full name of this Vintage Unique Flavour.

It taste like that Premium Coffee Berries dried naturally at the farm of your Grandfather 50 years ago. It was naturally dried in fruit, dehusked ‘pilado’ by hand, and then roasted.
This Coffee is vintage because is Selected by density submerged in water, but it’s not graded in machine. Enjoy this unique vintage Coffee: ‘Café de Matagalpa’.

Extraction Method: Natural Brewing. Café de Matagalpa. Creamy and foamy. Hand Selected and dried in Fruit.
Extraction Method: Natural Brewing.
Café de Matagalpa.
Creamy and foamy.
Hand Selected and dried in Fruit.
Cafe de Matagalpa 1862
Cafe de Matagalpa 1862

We accept orders Worldwide, please send us an email to: CoffeeTradingNi@gmail.comand we reply you back your Invoice.
‘Café de Matagalpa’.

Matagalpa Coffee: The Beggining.

We started this project as guests of the Municipality of Matagalpa Coffee Festival. The date was 2015. Octuber 24th.
Our main challenge was to show the new ways to dry coffee in fruit as it comes from the picking: Unwashed Coffee Process.

Coffee of Matagalpa 1862 previous versions:

  • 2017 February 15th
  • 2016 June 5th



Matagalpa Coffee Tours & Activities:

  • Finca Matagalpa 1400 meters
    Finca Matagalpa 1400 meters
  • Coffee-Commodity-prices-2018
    Coffee-Commodity-prices-2018
  • Coffee Varietals
    Specialty Coffee Varietals
  • Specialty Coffee Roast 70 on Agtron Scale
    Specialty Coffee Roast 70 on Agtron Scale
Academic Publishing of Coffee

The Coffee quality and distinctive notes. Density

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Density is the major element related to the Coffee Quality

The Coffee Notes relies on:
#1. The variety in particular (Java, Bourbon, Maragogype, etc).
#2. The density which at the same time depends on:
2.1. The Altitude, like SHB refers to the High Density Bean, which according to its latitude varies the reference height, example 1200 m in Costa Rica = SHB = 1000 m in Nicaragua.
2.2. The chemical composition of the Coffee Seed in which the CHLOROGENIC acid is the compound that determines the density.
High density is a Coffee Seed that contains between 6.0%, 6.5%, 7.0%, which in turn defines that its density is 0.68 g / mL, of 0.70 g / mL, of 0.72 g / mL respectively.


#3. The chemical composition of the soil, for this the preparation according to the analysis and evaluation in the leaves determines the deficiencies and the repairs.
#4. The Water: Rainfall, or irrigation, is important at the time of the growth of the seed, the endocarp, and in itself of the fruit and the plant. #5. The level of light and its use in the process of photosynthesis and maturation (beta carotene) is essential in combination with the above factors: type of variety, water, composition of soil and nutrient, and height.

Revista-Tecnica-de-Cafe-Grano de Cafe de Alta Densidad Proceso Maillard Cultivo Entrelazado Efecto de la Altura Region Aranjuez, Santa Marta, Reserva Natural El Arenal
Revista-Tecnica-de-Cafe-Diseño de Perfil de Café y Curva de Tueste, Tipo de Tostador, Ventajas Tecnologicas, Procesos No-Convencionales de Cafe y valor de taza

Más información? Cursos Técnicos a la medida.
Contacte a Alejandro David Bolaños-Salvatierra
CoffeeTradingNi@gmail.com
www.Facebook.com/EsquinaDeLosCafes

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mapa+Matagalpa+EsquinaDeLosCafes+COTRAN+sur

Clarification: the shadow factor in relation to density and height.

#1. The shadow is not a growth factor. It would be seen as ABSENCE of Light.
#2. Each plant is different according to its variety, so your presumption is 100% wrong.
Why? Example a Geisha is designed for heights above 2000 meters and dense cloud conditions. Another type of plant like a caturor or catimor simply rot in its roots and its grains never mature.
#3. The shade is specifically to avoid severe exposures to heat (dehydration of the plant), and burns of the leaves and that occurs in especially low areas to areas of medium height where the orographic conditions are high exposure, dry forests, and higher relative concentration of oxygen in the air which increases the heat.

These are lower density coffees due to that higher concentration of oxygen, which does not stress the silver so that it has the need to create new chemical compounds and thus increase the complexity of its notes and flavors.

Coffee Center: EsquinaDeLosCafes Matagalpa, Nicaragua
Specialty Coffee and Non-Conventional Coffee Premium Chocolate and High Grade Cocoa Seeds.

Coffee Center : EsquinaDeLosCafes Matagalpa, Nicaragua
Coffee Center : EsquinaDeLosCafesMatagalpa, Nicaragua