El Toston, Dipilto, Nicaragua

About

El Tostón is a blend created from farms in the Dipilto region, in Nicaragua. Blend of 90% Caturra and 10% small (grade 16-18) Maragogype and Maracaturra beans. The coffee is named after a typical Nicaraguan dish made using plantain bananas called Tostón. El Tostón coffee is created with the aim of offering a nice solid and homogeneous cup, scoring between 83.5 and 84.5. The Dipilto region’s high altitude also gives the coffee an intricate and tangy character. It is a round and very well-balanced coffee. Full-bodied and chocolatey as an espresso, evoking caramel and
chocolate as a filter coffee. In order to develop different processes on the samefarm, we offer this coffee in 3 processes: fully washed,red honey and natural. Our natural processed Toston dries on African beds for 35 days. The result: zero process water for this plain coffee and a clean, fruity cup as a bonus.

Diplito 

The Dipilto is located in the production area of Nueva Segovia, which occupies the northwest corner of the country separated from Honduras by the natural border of the Dipilto and Jalapa cordillera.
It is in this region that the Mogoton mountain can be found, which rises to more than 2,100 metres and marks Nicaragua’s highest point. The region’s entire economy depends on cereal (maize, beans), coffee, tobacco, livestock and wood production.

Nueva Segovia is the northwest region of Nicaragua, and is responsible for 24% of the country’s national production, made up of the departments of Madriz, Nueva Segovia and Estelí, and some of the most recognized coffees at a national and international level are grown here, more specifically in the areas of Dipilto, San Juan de Río Coco and Miraflor. 

The mountain range that stands out the most for producing these coffees is Dipilto – Jalapa and coffee is grown from 1,000 meters to 1,700 meters above sea level. Nueva Segovia is known as the department of specialty coffees and processes.