El Paraiso - Java CMN

Name: El Paraiso - Java CMN
Brand: Chronic.
Price: 25.00 CHF
Availability: InStock

CHF 25.00 250 g

Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., we roast our coffees every day. We always try to send them out after a short resting period, but sometimes, when demand runs high, they may reach you very fresh.

After roasting, coffee keeps evolving. It gradually releases the carbon dioxide built up during roasting, which lets the cup settle into balance. Notes that are too sharp or pronounced soften, making room for more precision, sweetness and complexity. Letting coffee rest means giving it time to show everything it has.

We recommend resting it for at least 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is usually 3 to 6 weeks after roasting.

The best way to brew it

Some coffees show their aromas best with a particular brewing method, and that's what we recommend here. Of course, feel free to experiment with other methods. We love hearing what you think.

House pick

Orea O1

In our view, the best way to brew it

Precise profile, expressive cup

See coffees for espresso

Premium alternative

French Press

An excellent alternative

Clean, elegant filter brew

See coffees for Orea

Gentle brew

Espresso

Another method that brings out good things

Round body, chocolate finish

See coffees for French Press

El Paraiso - Java CMN

Caramel, Coffee blossom, Vanilla, and Chocolate

Origin Nicaragua

Region Nueva Segovia

Farm El Paraiso

Producer Hipólito Acuña

Variety Java

Process Natural and Carbonic

Altitude 1650

Harvest February

Price paid 25.60.-/kg FOB

Available lot 30 kg

Meet the Producer

HIPÓLITOACUÑA

Hipólito Acuña works Finca El Paraiso with the patience of someone who knows exactly what he’s looking for. In the highlands of Nueva Segovia, he chose to plant Java, a variety that’s still not very common in Nicaragua, where most of his neighbors stuck with Caturra or Catuai. It’s not a whim on his part. At this altitude, Java brings out an aromatic complexity that more common varieties don’t offer.

For processing, Acuña uses carbonic maceration. The whole cherries go into a tank saturated with CO₂, where they begin to ferment from the inside without contact with oxygen. This process, which he masters harvest after harvest, creates aromatic precursors that don’t develop any other way. Once fermentation is complete, the cherries dry naturally on raised beds for several weeks. Every step is closely monitored, temperatures are controlled, timings are adjusted according to the season’s conditions. That level of attention on a lot of this size is what makes the difference between a good coffee and El Paraiso CMN.

all about this coffee

NICARAGUA, NUEVA SEGOVIA

Nueva Segovia is often overshadowed by Matagalpa or Jinotega in discussions about Nicaraguan coffee. That’s a mistake. The region lies in the north of the country, on the border with Honduras, and includes some of the highest altitudes in Nicaragua’s coffee-growing area. At 1,650 m, nighttime temperatures drop enough to slow down cherry ripening and make the trees work longer on each fruit. What that creates: higher density, more concentrated sugars, better-balanced acidity.

The Java variety has a unique history. Originally from Ethiopia, it was first grown on a large scale in Indonesia before being reintroduced to Central American countries, where a few producers began to explore it. In Nicaragua, it is still rare. In the terroir of Nueva Segovia, with its volcanic soils and clearly defined rainfall pattern, it develops an aromatic profile that differs from what you get in Southeast Asia. The February harvest marks the moment when the cherries have reached peak ripeness after a long dry season. It is this narrow window that Hipólito Acuña watches for every year to start the picking.

Quality of our green coffees

Specialty Coffee 80+

Every bean comes from a fair supply chain, with full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.