El Cipres is a washed Parainema from Nueva Segovia, a highland region in northern Nicaragua known for producing coffees with lifted acidity and composed structure.
The farm began as a cattle ranch before being converted into a coffee estate in the early 2000s, with the aim of restoring native vegetation and conserving the conifer forests that remain on the land. Today, El Cipres spans 20 hectares, using coffee as a way to reduce poverty amongst the local community whilst protecting the surrounding environment.
The coffee is harvested only when ripe, then wet-processed at a nearby mill. After pulping, it undergoes a 36-hour fermentation before being washed and dried. This careful, straightforward approach allows the character of both varietal and place to come through without excess.
In the cup, El Cipres opens with a gentle citrus lift, followed by smooth sweetness and a tidy, settled finish. The acidity is present but measured, giving the coffee energy without sharpness. It’s a profile that feels familiar, yet considered — easy to drink, but not forgettable.
Parainema is a modern hybrid, bred for resilience and productivity, but in this washed Nicaraguan expression it shows a softer, more approachable side.
This is a coffee chosen for repeat brewing. One that works just as well as a first cup in the morning as it does poured again later on, always steady and reliable.
Recommended to rest beans for 7-10 days from roast date before consuming.
