El Diablo

This is a coffee shaped as much by water as by soil. Grown inside the Cerro Datanlí El Diablo Natural Reserve, it draws on a cloud forest ecosystem where mountain water sources feed the farms below, a relationship between landscape and cultivation that's rare to see so directly. Origin & Producers The farmers of El Diablo depend on coffee as their primary livelihood, and most have holdings of 20 to 25 hectares. Alongside coffee, many grow vegetables such as carrots, radishes, and celery, plus staple crops for household consumption, a diversification that reflects the favourable growing conditions of the reserve. Coffee arrived in Nicaragua in the late 18th century as an ornamental plant, and only became a commercial crop decades later; European settlers who moved into the northern highlands in the mid-1800s were central to that shift, planting the first estates in what are now Jinotega and Matagalpa. That growth was interrupted by decades of upheaval. The 1979 revolution that toppled the Somoza dynasty, and the civil war that followed, left much of the countryside devastated; state control of the coffee trade through the 1980s, a US trade embargo, and the destruction of Hurricane Mitch in 1998 combined to push many farms into decline. It wasn't until the 2000s that Nicaragua's coffee sector began to recover, rebuilt in large part by smallholders willing to start again from very little. The producers of El Diablo are part of that same generation of rebuilding. The name Datanlí, meaning "where water falls," points to what defines this place, where mountain streams originate at altitude and flow down through the forest to the farms. That water, combined with the shade of Ingas, Musaceae, and native forest trees, gives the region one of the richest ecosystems in Jinotega. Historically, these farms were built for volume, using efficient, large-scale commercial production adapted to the local environment. Since 2016, that infrastructure has been redirected toward quality. Producers have adopted waste-water treatment systems, returned coffee pulp to the soil as fertiliser, and planted living windbreaks around their plots. It's environmental stewardship built into the everyday mechanics of the farm, not layered on as an afterthought. Variety & Processing Sitting between 1,100 and 1,400 meters above sea level, El Diablo grows at a moderate altitude for Nicaraguan specialty coffee, enough to slow cherry maturation and build structure, without pushing into the density of the country's highest plots. The variety mix across the farms does real work here, and carries its own history. Catuaí and Caturra, both Brazilian-bred descendants of Bourbon and Typica selected for compact growth and higher yields, spread through Nicaragua's coffee zones as farms modernised through the 20th century, and remain the backbone of production across Jinotega today; they contribute body and consistency to the cup. Smaller lots of Pacamara and Catimor add complexity and cup diversity, while occasional Maragogype, a naturally occurring Typica mutation prized for its unusually large cherry and bean reflects one of Nicaragua's more distinctive contributions to specialty coffee. Processing is where this community's coffees have changed the most. Washed lots now ferment for 20 to 36 hours in concrete tanks, nearly triple the 12-hour standard used before 2016, a change that builds more pronounced acidity and clarity into the cup. The natural lots like this one, introduced in 2020, start with careful cherry selection and floating to remove underripe fruit, sometimes followed by a 12-hour cherry fermentation before delivery. Slow drying on raised beds at the La Concordia mill, over 12 to 25 days, locks in that structure without pushing the coffee toward the heavier, riper fruit character natural process can sometimes overwhelm a cup with. The result is the combination this coffee is known for: chocolate and red fruit notes carried by a medium body and a bright, malic acidity. Brewing & Rest Guidance Given its malic acidity and medium body, El Diablo rewards a short rest. We'd suggest letting it sit 7 to 10 days off roast before brewing, allowing the acidity to round out without losing brightness.