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El Toston

Nicaragua - Nueva Segovia - Diplito - TOSTON - UW

CROP 2025/2026 See coffee details

SCA score84

Aromatic notes

berrycitrus fruitmilk chocolatebrown sugarmalt

In stock, ready to order (69kg)

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History and traceability

The story

Tostón is a blend created from farms in the Dipilto region, in Nicaragua. It's a natural coffee produced using a mix of 70% Caturra and 30% from other varities as Maracaturra, Maragogype, Marsellesa and Catuaí. The coffee is named after a typical Nicaraguan dish made using plantain bananas called Tostón, which is a substantial, well-balanced dish, just like this coffee, which would make an excellent base for a blend.

Tostón coffee is created with the aim of offering a nice solid and homogeneous cup, scoring > 83 SCA. The Dipilto region’s high altitude also gives the coffee an intricate and tangy character. It is a round and very well-balanced coffee. Full-bodied and chocolatey as an espresso, evoking caramel and chocolate as a filter coffee.

In order to develop different processes on the same farm, we offer this coffee in 3 processes: fully washed, red honey and natural. It is ideal to democratize the different processes with the same coffee.

This coffee takes its name from a typical Nicaraguan dish made from plantains

"I’m the second generation of coffee farmer, I was born and raised in a coffee producing family. Today I am continuing what my father inherited from us. Due to financial problems in 2002, I had to make my own decision to stay with the family and face the current situation at that time. I had to do various businesses parallel to coffee to be able to heal the blow we had.

Our coffee at that time had quality problems and that is when I started to get advice to improve. That's when I got the idea that coffee has greater potential and in 2005 I discovered the different attributes that coffee can offer. In 2006 was my first participation in the Cup of Excellence contest and having obtained good results, I made more efforts to enter the specialty coffee segment.

In 2008 I integrated the so-called coffee processes into our project and in 2015 I began to experiment with various types of fermentation. A year later, in collaboration with a chemical engineer, I delved into this procedure, thus achieving greater precision in the qualities and processes of our products.

To date, I've participated in the Cup of Excellence competition more than 40 times and have won first place five times. In Nicaragua, we promote an event called The Best of Maragos, a competition where only varieties like Maragogype, Maracaturra, and Pacamara can compete, where I have also won first place. My first Cup of Excellence victory dates back to 2015. Since then, our coffees have continued to be recognized at the highest level through 2024.” - Olman Valladarez

We have been working with Olman Valladarez for over ten years. After taking over the family farm, he structured his project around a gradual mastery of quality and control over the value chain.

Until the construction of the Cafetalera Buenos Aires washing and drying station, the family’s coffee was sold entirely as cherries. This investment marked a turning point, enabling the Valladarez family to regain full control of the process, from post-harvest processing through to export.

Today, Olman Valladarez’s commitment is built around developing an eco-friendly business model, reducing the use of chemical inputs, and preserving surrounding forests and water resources. While he is proud to have turned the family farm into a benchmark for specialty coffee, his ambition now is to create a positive and lasting impact on biodiversity.