A smooth and approachable washed coffee from Lot Linda Vista in Dipilto, Nicaragua. Grown under shade at 1,220–1,252 masl and roasted medium, this Caturra and Red Catuai lot delivers bright red apple sweetness alongside caramel, maple syrup, brown sugar and soft toffee. A beautifully balanced, sweet and comforting cup. Works great with milk.
RED APPLE CARAMEL MAPLE SYRUP BROWN SUGAR SOFT TOFFEE
LINDA VISTA
Farm/Washing Station: Finca Santa Isabel and Finca Mirjam
SCA: 84
Altitude: 1220 - 1252 masl
Country: Nicaragua
Region: Dipilto, Nueva Segovia
Roast: Medium
Varieties: Caturra, Red Catuai
Process: Washed
Here's what Falcon Speciality the importer of this coffee have to say about it:
Lot Linda Vista, sourced from Finca Santa Isabel and Finca Mirjam in the community of Las Manos, Dipilto, Nueva Segovia, Nicaragua, is grown between 1,220 m a.s.l. at 13.791835 °N –86.535732 °W and 1,252 m a.s.l. at 13.787704 °N –86.566209 °W. Finca Santa Isabel has been in the same family for more than seventy years, while Finca Mirjam was purchased in 2025 by a producer with extensive experience in speciality coffee who also owns three additional farms and is a co-owner of the dry mill Cafetos de Segovia. Mirjam covers 18 hectares, yielded 200 quintals of green coffee in the latest harvest and employs twelve permanent staff, including an administrator, three labourers and a technical adviser. Both farms cultivate Caturra, Catuai, Parainema and Catimore under full shade provided by Inga, native forest species, búcaro, plantains and fruit trees; they apply low-impact synthetic fertilisers, composted coffee pulp and organic foliar feeds, alongside formative pruning and shade regulation. All coffee is shade-grown with 30 – 50 per cent canopy cover, and Santa Isabel conserves a separate 15-hectare stand of virgin forest; annual nutrition plans call for two soil and three foliar applications. At Santa Isabel, ripe cherries are sorted, floated and rested for about 18 hours before depulping, then fermented in tanks for 24 – 36 hours, washed and dispatched to the dry mill. Mirjam sends its cherries to the wet mill at Finca Bethania, where washed, honey, natural and anaerobic-natural protocols follow similar initial sorting and flotation, with honey and anaerobic lots sealed in plastic or hermetic barrels for 24 – 48 hours before drying. After wet processing, all parchment is delivered to Cafetos de Segovia for storage, dry milling, marketing and export. The Bethania mill minimises water use and treats effluent in oxidation ponds, a system also installed on Santa Isabel. Pest and disease control combines continuous monitoring, canopy management, broca traps and preventive spraying with low-impact products. No other crops are grown. Santa Isabel has seen more frequent “ojo de gallo” outbreaks and irregular flowering linked to climate variability, while Mirjam, still establishing its plantings, mainly notes rainfall instability that stresses trees and delays blossom.
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