Nicaragua Yunumu

Name: Nicaragua Yunumu
Brand: My Store
Price: 15.8 EUR
Availability: InStock

About coffee
About farm
About region
Brewing methods
Grind

Variety: Catimor, Catuai, and Caturra

Region: Nueva Segovia

Altitude: 1,200 - 1,300 meters above sea level

Process: washed

Roast: espresso

Q-grader's rate: 86

Catimor, Catuai, and Caturra varieties from the Dipilto district of Nicaragua's Nueva Segovia region, processed washed with fermentation.

Cherries are selectively handpicked and processed to bring out the region's characteristic fruit character. The cup is fruity and rounded, with flavour notes of red plum, tangerine, red apple, peach, and orange, medium malic and citric acidity, and a medium, creamy body.

Yunumu is a family-owned export company operating in the Nueva Segovia region of Nicaragua, now in its third generation. The business is run by two sisters who took on the family's coffee work in response to growing demand for transparent and socially responsible sourcing from Nicaragua. Rather than simply trading coffee, they built a team of specialists across multiple aspects of production and work directly with partner farms to maintain quality and accountability throughout the entire supply chain. Their goal is straightforward: to build lasting relationships with both the farmers they source from and the buyers they supply, with full visibility into how the coffee is grown, processed, and exported.

Nueva Segovia, Nicaragua

Nueva Segovia is a mountainous department in the north of Nicaragua, bordering Honduras, and one of the country's most important coffee-producing areas — accounting for roughly 25% of national production. Dipilto, where Yunumu sources its coffees, sits in the heart of this region in sandy loam soils at elevations between 1,200 and 1,700 meters, with most farms growing coffee under shade to protect the plants and support the local ecosystem. The conditions here — altitude, microclimate, and well-drained soils — are well suited to Arabica varieties like Caturra and Catuai, and coffee is deeply embedded in the local economy, with the majority of rural families in Dipilto depending on it directly or indirectly. Coffees from the region tend to be fruity and balanced, with the kind of clean, approachable profile that comes from careful smallholder farming and consistent washed processing.

Turkish coffee

In a cezve (small pot)

Coffee: 10 g (very fine grind — almost powder)
Water: 100 ml cold

Recipe

Add coffee and cold water to the cezve and stir to combine.
Place on the lowest heat possible and stir occasionally.
As soon as the foam starts to rise, remove from heat. Do not let it boil.
Let it rest for 30 seconds so the grounds settle, then pour into a cup.

💡 Turkish coffee is never filtered — the grounds stay at the bottom of the cup. Low heat and stopping before boiling are the keys to a silky foam and smooth taste.

Cezve (Turkish Coffee)

Ultra-fine, powdery grind — ideal for traditional cezve/ibrik brewing. Creates a rich, intense cup with velvety texture.

Moka Pot

Fine grind, slightly coarser than espresso. Designed for stovetop brewers to deliver a strong, bold flavor with good body.

Espresso (Universal)

Balanced fine grind calibrated at setting 6 on our EK43. Suitable for most home and professional espresso machines. Offers optimal extraction with balanced acidity, sweetness, and body.

Filter Coffee Machine

Medium grind for classic drip brewers. Provides clean, smooth flavor with moderate strength.

V60 (Pour-Over)

Medium to medium-fine grind. Calibrated for flow control and clarity — highlights delicate floral and fruity notes.

French Press

Coarse grind. Ensures easy plunging, clean body, and less bitterness.

Roasted 4 times a week

We don't roast in bulk and store. Every batch ships within days of roasting — so you always get coffee at its peak.

Single-origin only

Every coffee comes from one farm, one lot. You taste exactly where it grew — not a mixed average.

Specialty grade, Q-scored 82+

All our coffees meet the international standard for specialty quality. Carefully selected and roasted on our Giesen roaster in Lisbon.

Quality controlled by a champion

Every roast is cupped and approved by our Head barista — 2025 Portuguese AeroPress Champion and certified SCA judge.

FAQs

Yes, we ship across Europe. Shipping costs for international orders you can check here. Free shipping within mainland Portugal for orders over €35.

We typically process orders within 2–3 business days, and delivery within mainland Portugal takes another 2 days after that.
So you can expect your coffee within about a week of ordering.

For international orders, delivery times vary by destination.

Since coffee is a consumable product, we don't accept returns. However, if something arrived damaged or incorrect, contact us and we'll make it right.

Keep the bag sealed at room temperature, away from direct sunlight. Unopened, it stays fresh for up to 12 months. Once opened, we recommend finishing it within 2 weeks and grinding just before brewing.