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Los Cipreses

About This Coffee

This single origin coffee from Nicaragua is grown on the Los Cipreses farm in the mountains of Dipilto near Ocotal at 1200 meters altitude. The coffee features Marsellesa and Parainema varieties from the 2024 harvest, hand-picked by 15 workers in January. It undergoes Carbonic Maceration Natural processing, where cherries are fermented in barrels for 2 days and 3 nights in a climate-controlled room, sun-dried briefly, then shade-dried on raised beds for 4 weeks to reach 12% moisture content. The flavor profile showcases Amarena cherry, cognac, and cocoa notes, with additional strawberry, walnut, and bubble gum characteristics. The coffee offers a creamy mouthfeel with high sweetness and a boozy undertone. Produced by Emilio Gutierrez with processing oversight by Tim Willems on the 21-hectare farm.

Origin

Dipilto (Nicaragua)

Flavor Notes

Strawberry, Cocoa, Fruchtbombe, Amarena Cherry, Cognac, Cacao, Walnut, Bubble Gum

Roast Level

Medium

Processing

Natural Carbonic Maceration, Carbonic Maceration Natural

Typology

Arabica
Marseillaise, Parainema, Marsellesa
AB

Adriano’s Bar & Café

Adrianos was founded in 1998 by Adrian Iten as Switzerland's first shop in roastery concept, where coffee was roasted on a small Probat drum roaster between mixing cocktails and frothing milk. What started as an experiment in the heart of Bern grew into a fully equipped operation, now roasting on a Loring S35 Kestrel, the first of its kind installed in a Swiss roastery. A dedicated team works across multiple sessions each week, and the company imports green coffee directly from producers. Adrianos has long held the motto "Freshly roasted. More than fair," a philosophy visible in every layer of the business. The roastery earned the Ueli Prager Prize in 2001 for its courage and concept. Adrian Iten, often referred to in Swiss media as "Mister Coffee," has been a consistent voice for quality and sustainability in Bern's coffee culture for over two decades.

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