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Nicaragua: Diamante Roja
Fuji apple, honey, and maraschino cherry
$22.40 - $50.77
Roast Level
A Gem from Jinotega, Nicaragua
Finca El Diamante is 100% woman-owned by farmer Blanca Nieve. Located in the mountains outside the "City of Mists" - Jinotega, Nicaragua, Blanca Nieve is producing exquisite specialty microlots in collaboration with Gold Mountain Coffee Growers.
Blanca Nieve grows her coffee at a very high altitude - in fact, the coffee at Finca El Diamante ripens a full two months later than the rest of the country. The beans' slow maturation allows them to collect more nutrients, contributing to the coffee's exceptional cup profile.
An Award-Winning Cup Profile
This lot of "Roja" from Diamante lives up to its name - a true gem from Jinotega with a well-rounded juicy-sweet body, and red fruit notes that dance on the palate. Expect the crisp sweetness of fuji apple, honey, and and bright, playful maraschino cherry notes.
These characteristics come together in a flavor profile that has earned this coffee numerous medals in the Golden Bean North America roasting competition.
Beyond Cooperative Farming with Gold Mountain Coffee Growers
Blanca Nieve was among the first farmers to join hands with Gold Mountain Coffee Growers. In those early days, both her farm, Finca El Diamante, and Gold Mountain's flagship farm faced the challenges of a certified cooperative plagued by mismanagement. This adversity didn't deter Blanca; instead, it ignited her determination to create something exceptional.
With support from Gold Mountain, Blanca tripled the size of their farm, installed solar drying structures, and funded multiple life-saving operations for her grandchild. Her partnership with Gold Mountain paved the way for significant growth, both in her farm's size and her understanding of cultivating extraordinary coffee.
Brewing Guides
Here’s how to brew Nicaragua: Diamante Roja like a pro.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium (like granulated sugar) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 2:30 – 3:00 min |
| Yield | 300–320g |
Use a conical dripper to accentuate brightness and clarity.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like breadcrumbs) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:00 – 5:00 min |
| Yield | 400–450g |
Steep undisturbed and stir at 4 minutes. Emphasizes body and red fruit complexity.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 25 – 30 sec |
| Yield | 36–40g |
Aim for 9 bars pressure with short preinfusion to keep cherry notes vibrant.
