This is Café Integral's seasonal flagship espresso blend. The current iteration combines 70% washed coffee from La Argentina in Dipilto with 30% pulped natural coffee from El Bosque in San Fernando, both from Nicaragua. The washed component offers notes of red cherries, citrus, and nutty dark chocolate with floral aromatics and hints of hazelnut. The natural element contributes dried plum, guava jam, and cacao nibs. The blend is described as dynamic, balanced, and approachable for espresso.
Origin
Dipilto (Nicaragua)
San Fernando (Nicaragua)
Flavor Notes
Floral, Citrus Fruit, Hazelnut, Dark Chocolate, Red Cherries, Dried Plums, Guava Jam, Cacao Nibs
Café Integral was founded in 2012 by Cesar Vega, who was born in Jinotepe, Nicaragua and moved to Miami at age three, with a mission to champion Nicaraguan coffee exclusively. Vega purchased his first roaster, an Ambex YM 15, on eBay for $10,000 at age 23, and now operates a 15 kilo Loring in Queens alongside a 12 kilo Probat in Managua. The company maintains complete vertical integration from grower to cup, with Vega spending more than three months on the ground with producers during each harvest, participating in soil analysis and mill maintenance. Café Integral operates locations in New York's Nolita neighbourhood, Chicago, and Los Angeles, all focused on showcasing the depth and variety of Nicaraguan specialty coffee.
