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roasted for filter
plum
tropical fruits
citrus
chocolate
los suyates
parainema
cm ‘amber’ process
Los Suyates sits less than 5km from the Nicaragua border, where producer Mario Gonzalez and his family transformed a former timber plantation into a thriving coffee farm in 2006. Surrounded by dense native vegetation, beneath large shade trees, creating a diverse ecosystem that supports both coffee quality and soil health. Mario uses a range of processing techniques, including carbonic maceration, to explore different expressions of each variety while maintaining consistency across harvests. Working alongside Bridazul, he continues to refine quality while contributing to a culture of collaboration and knowledge sharing among producers in the region.
roasted for filter
plum
tropical fruits
citrus
chocolate
los suyates
parainema
cm ‘amber’ process
Los Suyates sits less than 5km from the Nicaragua border, where producer Mario Gonzalez and his family transformed a former timber plantation into a thriving coffee farm in 2006. Surrounded by dense native vegetation, beneath large shade trees, creating a diverse ecosystem that supports both coffee quality and soil health. Mario uses a range of processing techniques, including carbonic maceration, to explore different expressions of each variety while maintaining consistency across harvests. Working alongside Bridazul, he continues to refine quality while contributing to a culture of collaboration and knowledge sharing among producers in the region.