Hamster on a Hoover Sample
Crafted with evenings in mind, this coffee from Nicaragua is full-bodied with notes of chocolate, hazelnut and orange. Try a 50g sample in the grind of your choice today.
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What an interesting name!
This is a rich and full bodied coffee.
Tangy-tart bursts of blackberry meet zingy orange and – what’s that – dark chocolate-coated hazelnuts? Oh my, it is. Just delicious.
How to Brew
While this coffee tastes awesome in every device, our favourites are an espresso machine, Aeropress & moka pot.
If you want to know more, see our brew guides for making coffee.
Behind the Scenes
You’ll find this hug-in-a-mug coffee growing in the Nueva Segovia Department of Nicaragua. Shady conditions slow down the growing process, allowing the coffee flavours to reach maximum potential and ultimate complexity. The high altitudes (this coffee grows at 1300 metres above sea level) provide a lovely cool climate and bring out the chocolatey richness in these gorgeous beans.
Skilled speciality coffee farmers then harvest the ripe cherries between November and March. They always hand pick – no machine pickers here! – before pulping, fermenting and washing the cherries for transportation to the mill.
Cafetos de Segovia is a dry mill located in Ocotal, the Nueva Segovia capital. It’s owned by third-generation coffee farmers, Martha and Ana Albir. The sisters manage several speciality coffee farms in the area, and founded the mill to ensure premium coffee quality from the first stage to the last.
Today, 47 local coffee farmers process coffee at Cafetos de Segovia – and around half of these are women. During peak harvest, up to 13,800kg of lovely, speciality green beans are delivered to the mill for processing! Amazing!
Scores on the Doors
Before we source and roast our coffees, they are given a quality score. To find the quality score of a coffee, the cupping process is used. The quality score determines if a coffee can be given the ‘speciality’ title. A coffee only becomes speciality grade coffee if it is given a score of 80 points or above. Take a look at coffee cupping to find out the process each coffee goes through.
We’re very happy to say that when it comes to roasting, we never ‘over roast’. The roasting process gives us the canvas to bring out the natural flavours and aromas from our coffees. If we were to roast a coffee too dark, we would be masking these naturally occurring delicious flavours and, instead, bring out more burnt and bitter flavours. Our coffees are of such a high grade; we never need to hide anything they hold within, allowing us the scope to show each coffee off to its full potential.
All of our coffees are very different from each other. Some are bursting with notes of chocolate and nut, while others hold more fruity flavours. These awesome, naturally occurring flavours are all thanks to the hard-working coffee farmers and their workers across the globe. We ensure we do them justice by roasting these coffees to show them off perfectly.
The Nuts and Bolts
Roast style – Medium/Dark
Location: Nueva Segovia
Altitude: 1300 metres above sea level
What does this all mean? Check out our Jargon Buster.
Why buy speciality coffee from us?
Not only do our coffees taste awesome, but they do awesome things too. We pay between 30 and 150% more than ‘going rate’ for our green beans. This goes some way to thanking the coffee farmers for their hard work and amazing product. With the extra revenue, the farmers have a higher chance of a successful harvest next year. They also have more to invest in better practices throughout the farm and better living conditions.
By keeping the supply chain as short as possible, there is less to pay out of the pot. This means the farmers receive more, as they should.
So grab a bag of coffee and make a difference.
Where does the name come from?
Hamster wheels as sooo last year… a tiny hoover is what Hammy the Hamster really wants to ride!
And he does some hoovering while he’s at it. Bonus.