What Time Will I Grow Up? – Sample

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.

We source this uber-beautiful coffee from Matagalpa, Nicaragua’s second-largest coffee region. This area is renowned for excellent coffee due to an ideal combination of physical factors such as altitude and climate. These provide the ultimate yin-yang combo for post-harvesting processes such as prolonged fermentations and daily microbial activity.

This region has a network of 25 buying stations in place, ensuring easy access for farmers in rural, remote communities. Hurrah!

These coffee cherries are handpicked when perfectly ripe, exclusively by women, from sunrise until 3 pm. The harvest is then transported back to the farms to be weighed and manually pulped. Once removed, the beans are left to ferment aerobically, with no water, overnight for 10-12 hours. This process allows the beans to develop complex flavours while still being washed.

Once the coffee reaches the required fermentation point, it’s thoroughly washed and immediately bagged in wet parchment to be delivered to the buying agency. Here, it is sundried for 8-11 days to reach the sweet spot of 12% humidity. It’s then bagged and shipped to us at Two Chimps, where we work our roasting magic to create this awesome brew!

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.

Roast Style: Medium/Medium Dark

Location: Matagalpa

Varietal(s): Caturra, Catuai & Parainema

Processing: Washed

Altitude: 800-1000 metres above sea level

Country: Nicaragua

Certification: Speciality

Score: 83.25

What does this all mean? Check out our Jargon Buster.

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.

We often ask ourselves this question at this crazy treehouse we call Two Chimps. What time will I grow up? Well, around here, we hope never!