Christmas & New Year’s hours.
Five Senses will be shutting down the roasters at 12pm Tuesday 24 of December 2019, and will be firing them back up on Thursday 2 January 2020.
So your orders aren’t left in courier limbo over the break, all orders placed after 4pm Thursday 19 December will be roasted and sent in the new year.
Peaches & chocolate topped with brown sugar and lemon juice.
Jinotega is one of the lesser known, but incredibly unique coffee regions in Nicaragua. In fact, La Trampa literally means “the trap” as visitors and coffee-growers alike were trapped by beauty and ideal growing conditions. Originally founded by Jerry La Rué and now split into three collaborative farms, this lot is a Colectivo brand (community blend) sourced entirely from two farms owned by two La Rué family members; siblings John and Cinthia. Expect peaches and chocolate topped with brown sugar and lemon juice.
What is a Colectivo brand coffee?
This is a model implemented across all origins where Caravela operates to maximize producers’ opportunities, market access, and profitability opportunities through purchasing small lots and building them up into larger blends with specific flavour profiles. In this case, all the coffee sourced for La Trampa is from two farms owned by siblings John and Cinthia La Rue. Their commitment (and maybe sibling competitiveness!) to the production of specialty coffee and high attention to detail is why there are the sole contributors to this blend.
About Jinotega, Nicaragua
Jinotega is a unique region with microclimates perfect for growing specialty coffee. The agroecosystem is full of exotic animals and forests. Coffee represents the main source of income for producers in this area, however, Jinotega is also known for the production of other crops including potatoes, tomatoes, cabbages and grains.
History of La Trampa
Since its beginnings, La Trampa has been one of the most important coffee haciendas in the region. Besides being one of the pioneers in producing Caturra in the north of the country, they still conserve the traditional processing techniques, allowing them to have some of the highest volumes of production in Nicaragua. Today the farm is divided between three different producers, all of them part of the new generation of the “La Rué” Family.