Hamster on a Hoover
Swirls of tangy-tart blackberry compote combine with hazelnut, dark chocolate and fresh orange zest in this exquisite Nicaraguan coffee. Coffee’s answer to bed socks? Most definitely…
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The nuts and bolts
1300 metres above sea level
Speciality and Organic
What does this all mean?
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Tell me more.
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
Every coffee is ‘cupped’ to determine its quality score. Here at Two Chimps Coffee, we only source and roast speciality coffee. In other words, we’re only interested in coffees that gain a score of 80 points or above. Q Graders score each coffee on a number of factors, including its taste, aroma and mouthfeel. Not sure what coffee cupping is? We have a page all about it – get clued up on coffee cupping right here.
We never ‘over roast’ our coffees – nor will we ever need to! We use the roasting process to bring out the natural flavours and aromas of the coffee, rather than following in the footsteps of most commodity roasters and masking unwanted tastes by roasting too dark. Overroasting replaces every flavour, good and bad, with burnt, bitter tastes. Not what you want for a standout cup.
We only ever start with high-grade beans, so have no need to overroast and hide yucky flavours. Instead, we can roast to showcase each coffee in its full light.
We’re proud to say that our coffees will never taste the same as each other. Some have naturally occurring chocolatey notes, while others have mentions of fruit. We owe the opportunity to roast awesome coffee to the coffee farmers and workers who grew them. So to them, we say thank you.
Why buy speciality coffee from us?
Our coffees are special. Firstly, they are speciality coffees and second, by purchasing coffee from us you will be making a difference to coffee farmers around the globe. We pay between 30 and 150% more than the ‘going rate’ for our green beans. This gives the coffee farmers an opportunity to improve working practices with the hope of an even better harvest next year.
We like to keep our supply chain short and sweet. This way, we are safe in the knowledge that more revenue gets back to the farmers.
Your little bag of coffee is changing lives. High five!
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.