El Paraiso - Java CMN

El Paraiso - Java CMN

CHF 25.00 250 g
CaramelCoffee blossomVanillaChocolate

Nicaragua. 1,650 m. Hipólito Acuña grows Java with carbonic maceration in the highlands of Nueva Segovia. In the cup, caramel, vanilla, chocolate, and coffee blossom, a note you almost never find anywhere other than beside a plantation in bloom. SCA score 87.

IntensityIntense
Roasting indexBalanced & sweet
Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., our coffees are roasted every day. We always try to send you coffees after a short resting period. But sometimes, victims of our own success, they may arrive very fresh.

After roasting, coffee evolves naturally. It gradually releases the accumulated carbon dioxide, which allows the cup to find its balance. Notes that are too bright or pronounced soften, giving way to more precision, sweetness and complexity. Letting coffee rest means giving it the time to fully express itself.

We recommend a minimum rest of 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is generally between 3 and 6 weeks after roasting.

The best way to brew it

Some coffees reveal their aromas best with a particular brewing method — that’s the recommendation we’re sharing here. Of course, you’re free to experiment with other methods, and we love receiving your feedback.
Our top brew

Orea O1

In our opinion, this is where this coffee truly shines — but there are no rules when it comes to taste.

Profil precis et tasse expressive

Voir les cafes pour Espresso
An excellent alternative

French Press

Different in approach, just as convincing in the cup.

Extraction filtree, nette et elegante

Voir les cafes pour Orea

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 pai 25.60.-/kg FOB
Available lot 30 kg
B CORP

B CORP

We are B Corp certified, a label that recognizes companies combining performance with a positive impact on society and the environment.

DIRECT TRADE

DIRECT TRADE

We buy our coffees directly from producers, without intermediaries, to ensure fair remuneration and a lasting relationship.

1% FOR THE PLANET

1% FOR THE PLANET

1% of our annual revenue is donated to a foundation working for the protection of nature in the Alps.

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.

A terroir, an identity

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 trade supply chain, ensuring full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.