El Tostón is a blend from local farms of Dipilto in Nicaragua. Prepared in the washed method, the coffee is a blend of 90% arabica caturra and 10% small grains (grade 16-18) of maragogype and maracaturra.
The grain is fermented in 18-20h and the drying is done in patios without the use of tarpaulin at night. Indeed, it is common in Nicaragua to cover the coffee being dried using plastic sheeting to protect it from the morning dew. This practice often leads to quality problems including early aging of the grain and a taste of cup jute (these defects are linked to an activity of too high water in the grain).
The idea of El Tostón is to propose a coffee having quality for a good cup, solid and homogeneous, with a rank between 83.5 and 84.5. The high altitude of the region of Dipilto makes it possible to obtain a complex and strong cup.
It is a round coffee, very well balanced. The body is full and more reminiscent of caramel and chocolate.