Cup profile and tasting notes
Cooked brown sugar, monkey peanut and caramel.
|Coffee||Finca Flor Silvestre|
|Farm||Finca Flor Silvestre|
|Variety||Catuai / Caturra|
|Owner||Roger Esau Herrera Ortez.|
|City/Town||La Explosión, San Fernando|
Our Delivery Policy
Where do we deliver?
We would deliver to Mars if we could – to reach the whole of the universe with good coffee, but it is not that simple – so for now we deliver to:
UK: Channel Islands, Isle of Man, British Forces Post Office.
Europe: Andorra, Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Hungary, Italy, Luxembourg, Monaco, Netherlands, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden.
How long will it take?
We do not work at weekends so the term working day means Monday to Friday. If you place an order on the weekend it will not be sent out until Monday.
All orders placed before 13:00hrs 'normally' go out the same day. We do not guarantee orders go out the same day as ordered.
Royal Mail - You can order up to 2kg (7 x 250g bags) using Royal Mail first or second class - orders over 2kg will be sent using Interlink Next Day
UK Mail Next Day - using this service you can order up to 10kg (38 x 250g bags) will ensure your order gets to you the next working day once the order is despatched from the roastery.
If you use this service you maybe required to sign for the delivery unless you elect to take responsibility for loss if left in a safe place. You will receive an email update from UKMail with a one hour delivery window and using the consignment number you track your order.
How do we keep you updated as to the status of your order.
Once you have placed your order you will receive 2 status updates - they will be:
Order confirmation – this means we have received your order and the coffee is yet to be roasted.
Shipped confirmation – this means your order has left our roastery by your chosen method.
Do we meet our delivery deadlines?
We try our best to meet the delivery deadline quoted, but on the odd occasion a parcel can be delayed due to reasons that are out of our control.
Why don't we offer free postage?
Nothing is free in life. We know you all love free postage and sometimes we do offer it as part of a promotion, but it is our policy to charge for postage. We have considered offering free postage but the costs would have to be absorbed elsewhere by you the customer. We don’t hide our postage costs.
Missing, Damaged or Incorrect Orders
We try very hard to ensure you receive your order in pristine condition. If you do not receive all your products or in the unlikely event that a product arrives damaged, please contact us via the email address within the 'contact us' section of the website.
Please note: Royal Mail does not class an international shipment as lost or missing for 28 working days unfortunately we can not take any action until this time has passed. During that time we recommend that you ask your local sorting office / post office if they've tried to deliver (even if they haven't left a card) and ask your neighbours if your order has been left with them. You should also check that the delivery address you gave us is correct, this can be found on your shipping confirmation email. If your delivery still hasn't arrived after 14 working days and you have performed the above steps then please email us.
Change of Mind, Address and Cancellations
You can cancel your purchase at any time either before or up to 7 working days* following the day you receive the goods by emailing us at the address shown in the 'contact us' section of the website.
Your product must be complete and in 'as new' condition e.g. if you have opened the postal packet to examine the product you must have done so without damaging or marking the product or packaging. It must not have been used and it must have the heat seal still in place. It should be returned with the original postal packet and packing note you received with it.
Please note that orders that have been ground to order (e.g - not whole roasted beans) may be exempt from our usual returns policy, as these represent a customised special order item. Any 'Free Gifts' received with the product must also be returned. Coffee Real will not refund the cost of postage incurred in returning a item.
If you follow the steps above you will receive a full refund of the product price and any delivery charge paid.
We cannot cancel your purchase when:
The seal has been broken on any products, or the goods were a special order to your specification.
To qualify for a refund or exchange the product must be:
In otherwise "as new" condition; and complete with any free gifts offered with it and, if possible, the original box and packaging.
This promise does not cover faults caused by accident, neglect, misuse or normal wear and tear.
If you have a coffee subscription with us please note that if you change your address and/or product profile in your account settings after the purchase date this will not update your current order, only future orders and thus you will need to notify us by email of any changes you wish to make.
Grerat name for this coffee - ‘Cerro de La Explosión’ (Explosion Hill) but the actual name of the farm is Finca Flor Silvestre.
So why Cerro de La Explosión? - well the farm had previously been a mine camp for rebel forces. Well located and intriguingly named by it owner Roger Esau Herrera Ortez.
When the farm was founded in 1997, Roger was considered something of a maverick, as he was the first coffee farmer to be planting coffee trees in such a difficult place to produce coffee.
The forest was dense (the area had seen a great deal of military activity during the Sandanista and Contra years) and the land steep. The task seemed nigh on impossible. However, Roger remained undaunted, cutting his way through the forest until he reached his parcel of land.
The first task was to clean up. Once it was leveled and all dangerous equipment removed, Roger started to plant coffee trees. He found that producing coffee at such a high elevation and at such cool temperatures is not easy:
It requires a lot of effort and patience and growth of the trees is slow, taking up to 4 years to reach full production. Yields are aslo low – with only 7-12 quintales per manzana (.70 hectares) to give you a comparsion other areas of Nicaragua production averages at about 40 quintales per manzana.
Luckily, despite the drawbacks, Don Roger Esau has discovered that the same challenges are what make his coffee so unique and special. He is now very proud of being producer of very high quality coffee; in fact, his coffee was recognized in 2015’s Cup of Excellence and has won recognition during the recent ‘Cafes mas Finos de Nicaragua’ Competition (2016).
All coffee is processed at the farm’s own wet mill. Only the ripest and most perfect cherries are picked during the harvest. These are delivered immediately to the wet mill, pulped, and then fermented in wooden tanks for between 24 to 36 hours depending on the climate at the time.
At the end of the 2015-16 harvest, a big investment was made in a brand new eco-friendly wet mill. The shiny new wet mill reuses the same water throughout an entire processing day, which reduces waste significantly. Moreover, the new system sorts coffee before it even reaches the fermentation tank. Instead of one big tank, the coffee is now separated over four different tanks, each containing coffee of a different weight, hence quality. This has led to an even more precise separation of lots and the ability to identify outstanding nano-lots.
Indeed, all the challenges cultivating coffee in coffee in this area have proved to be more than worth it this year, with Roger Esau Herrera Ortez winning the fifth place in Cup of Excellence with his ‘Buena Vista, Maracaturra’ plot.
With the latest investment, Don Roger continues to be a pioneer in the area, not only taking steps toward quality but also towards environmental sustainability. The next step is sediment tanks for the wastewater which will be built in 2017.
After fermentation, the coffee is fully washed and then soaked in clean water until all traces of mucilage are removed. After washing, it is delivered to the Guadalupana mill in Ocotal where the coffee is carefully and evenly dried on raised beds. The drying process takes between 12 and 18 days depending of the weather, during which time it is carefully turned on a regular basis. After achieving optimal humidity, the coffee is rested and then dry milled at Ocotal mill when it is ready to be exported.