This coffee is from El Progreso, a farmstead in Mozonte, Nueva Segovia, Nicaragua, owned by Jairo O. Gonzalez. The farm sits at 1650-1750 meters above sea level. It is a Caturra variety (a cross of Ethiopian landrace and local Caturra, originally bred as the H3 Centroamericano variety) processed as fully washed and patio dried. The coffee displays distinctive aroma and flavor notes of apricots, canned peaches, lemongrass, and caramel, with a juicy, mouthwatering acidity and butterscotch sweetness. The finish is clean, elegant, and long.
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.
