El Diablo. This stunning natural Nicaraguan is back in our clutches, and boy are we delighted about it. Don’t let the name put you off, this coffee is actually angelic.
El Diablo is grown in fertile volcanic soil and the local microclimate of the tropical nature reserve, so the coffee generally features deep sweetness with a crisp finish. Clean notes of dark chocolate, caramel, red grape and green apple, with a full, balanced body. El Diablo shows off the naturally abundant sources of flavour that Nicaragua has to offer.
El Diablo’s name comes from the mountains that make up the Natural Reserve Datanlí- El Diablo, in the Cordillera Isabelia. Datanlí is an indigenous word that means “where waterfalls.” This region is one of the richest and diverse ecosystems in Jinotega, a place with beautiful and impressive forests and where water sources originate from the top of the mountains and fall all the way to the farms of countless coffee growers. The water that falls from this beautiful reserve helps these producers with favourable conditions for the production of their speciality coffees.
