Nicaragua – Rajuanse H1 Natural
Bold. Juicy. Wonderfully Expressive.
From the rolling mountains of Matagalpa comes a coffee that captures the adventurous spirit of Nicaraguan specialty coffee. Grown on Buena Esperanza Farm at Rajuanse Estate and naturally processed with meticulous attention to detail, this H1 Hybrid delivers an exceptionally vibrant and fruit-driven cup.
Only perfectly ripe cherries are hand-selected before undergoing careful drying on raised beds in temperature-controlled conditions. This slow, deliberate natural process allows the fruit sugars to infuse the bean, creating remarkable sweetness, a velvety body and layers of tropical fruit complexity.
Expect a cup bursting with ripe berries, juicy stone fruit, dark chocolate and panela, complemented by a silky mouthfeel and a long, sweet finish. Whether pulled as espresso or brewed as a filter coffee, Rajuanse H1 Natural is both exciting and beautifully balanced.
Freshly roasted in small batches by CP Roasters, this coffee showcases the innovation and craftsmanship that have made Rajuanse Estate one of Nicaragua's most respected producers.
Coffee Details
Origin: Buena Esperanza Farm, Rajuanse Estate, Matagalpa, Nicaragua
Producer: Ramiro Ortiz
Altitude: 1,100–1,200 metres above sea level
Variety: H1 Hybrid (F1)
Process: Natural
Roast Level: Medium-Light
Cup Profile
Tasting Notes
- Ripe Berries
- Stone Fruit
- Panela
- Dark Chocolate
- Tropical Fruit
Body: Velvety & Syrupy
Acidity: Juicy and vibrant
Sweetness: Very High
About the H1 Hybrid
The H1 Hybrid is a first-generation (F1) cross developed to combine exceptional cup quality with high productivity and resistance to coffee leaf rust. By bringing together the genetics of Sudan Rume and Sarchimor, H1 produces coffees celebrated for their clarity, sweetness and vibrant fruit character, making it a favourite among progressive producers and specialty roasters.
Natural Processing
For this natural lot, only the ripest cherries are selected, floated to remove lower-density fruit, and then dried slowly under carefully controlled conditions. Drying takes several weeks, allowing the fruit's natural sugars to enhance sweetness and complexity while preserving remarkable cleanliness in the cup. Rajuanse has invested heavily in specialised drying infrastructure to produce consistently outstanding natural coffees.
Brewing Recommendations
Espresso
18 g in · 38–40 g out · 28–31 seconds
Pour Over (V60 / Kalita)
15 g coffee · 250 g water · 93°C
AeroPress
Produces an intensely sweet cup with pronounced berry notes.
French Press
Highlights the coffee's rich body and chocolate sweetness.
Every bag is roasted with precision in Mossel Bay, allowing the coffee's vibrant fruit, syrupy sweetness and elegant complexity to shine in every cup.
