Old Soul Co.

Nicaragua Los Congos

Orange rind, black currant, banana.

Earning a rare “Wow!” from’s Q Grader (think sommelier of the coffee world), aromas for this coffee are incredibly fragrant. Look for chocolate cherry, mango, and peach pie. In the cup, black currant swirls with jasmine, orange rind, and tropical fruit. Very sweet, slightly savory acidity pairs with buttery body and a lingering chocolate finish.

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Nueva Segovia
Los Congos
Don Jose Rene Paguaga
Natural Process

Meet Don Jose Rene Paguaga

Don Jose Rene Paguaga started his own farm as a teenager. He married, and soon his children were turning the farm and dry mill into their playground. But in 1979, civil war forced him to take his family over the border into Honduras. Don Rene, 61 at the time, grew coffee there as well, but when the Nicaraguan government returned his beneficio (mill), St. Lucila, to him 10 years later, he moved his family back, and at 72 years old, bought several farms including Los Congos. In his 90’s now, Don Rene’s passion for coffee is still contagious.

Finca Los Congos is the last farm on the whole mountain. It takes its name from the howler monkeys that roam freely in the area and most of the terrain is still in virgin form. Here coffee grows and ripens slowly, bathed in mists, shaded by fruit and pine trees, giving it time to develop peak flavor. Coffees from Los Congos repeatedly place in upper numbers of the Nicaraguan Cup of Excellence program, Presidential Awards, and are recognized internationally by the Specialty Coffee Association of America (SCAA).

Nueva Segovia, Nicaragua

In the north of Nicaragua, sharing a border with Honduras, we find the lush Nueva Segovia region. People lived in this area thousands of years before Columbus landed, and these days, ethnic groups and more recent citizens form a rich cultural collage.

Farms are small--averaging around three hectares, and the region itself is smaller than the more well-known Matagalpa or Madriz areas. Be that as it may, it has all the elements that make for quality coffee: shade, fertile soil, high elevations, and of course, careful cultivation and processing.

Some exciting specialty coffees are coming out of the the mountains of Nueva Segovia. Since 2005, farmers and cooperatives have been entering Cup of Excellence contests, consistently placing. CoE juries’ descriptions border on the effusive. Most agree that sweet, floral, and balanced apply.

Sacramento, CA

Old Soul Co.

Started by Tim Jordan and Jason Griest in an obscure alley in Sacramento in 2006, Old Soul Co. has grown rapidly but still enthusiastically shares the same vision ten years later: "celebrate the artisan aspects of bread baking and coffee roasting and dedicate ourselves to getting better at our crafts everyday!"

Old Soul's coffee sourcing practices set them apart: owner Jason Griest travels to as many of the farms growing Old Soul's coffees as possible. In Sacramento, Old Soul is deeply involved in volunteering and giving back to the community. The roasting company has received many 90+ and "Best Of" awards over the past years.

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