El Bosque. Cafe De Nicaragua

About This Coffee

This coffee is from Finca El Bosque, owned by the Peralta family, located in San Fernando municipality near Ocotal in Nueva Segovia, Nicaragua, close to the Honduran border. The farm sits within lush, forested hills at 1,550 meters above sea level. The coffee is Catuai Rojo variety processed using anaerobic natural fermentation. Ripe cherries are sorted, washed, and fermented in sealed 450L tanks for up to 72 hours in an anaerobic environment at approximately 15 degrees Celsius. After fermentation, cherries are dried for up to 30 days, initially spread in single layers for three days, then covered and hand-turned three times daily. The flavor profile features apple, cherry, and praline notes.

Origin

Ocotal (Nicaragua)

Flavor Notes

Cherry, Apple, Praline

Roast Level

—

Processing

Anaerobic Natural

Typology

Arabica

Catuai Rojo

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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