coffee

 
 
 
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Our Product

Café Premium Segovia
Café Diriangen
Café Dipilto Beans
Café Dipilto Ground
Dipilto Vainilla
Dipilto Expresso

Segovia Cereals

Pinolillo
Barley
Cocoa
Semilla Seed

Café Premium Segovia

It is a 100% Nicaraguan Company we produce high quality coffee, brought from the cradle of Nicaraguan Coffee, the northern zone of our country, from the Cordillera Dipilto. As a company we are committed to the development of our community is why we provide our bit in various social projects that bring benefits to many needy people in our town. We generate over 1,000 direct jobs and a large number of indirect jobs which helps to reduce the unemployment rate in our country and bring great benefits to our people.


Since its founding CAPRESSA has been interested and committed to the conservation of our Flora and Fauna, which is why we produce quality products for the care of our soils and the freshness of our Tree Planting.


Our mission is to continue to produce coffee with the highest standards of quality. Because our interest is the satisfation of our clients, which occurs when you consume a product of great quality and taste.


 


MOST RECENT


222020December

TYPES OF COFFEE ROAST


Roasting the coffee enhances the aroma and flavor of the bean. There is no better toast than another, it is all a matter of taste: the lightest for palates who prefer acid and the darkest for those who love bitter.

    Light Roast: Acid, fruity, High Caffeine content.
        Medium Roast: Subtle acid, sweeter taste, high caffeine content.
            Dark Roast: Bitter, without acidity, strong flavor.

              Each coffee has its ideal roast and for each preparation method you will need a specific type of roast.

              Light roast: The beans are tan in color, with no oil on the surface. It has pronounced acidity and highlights the flavors of origin, such as floral, fruity and herbal aromas. It has high caffeine content. Ideal for filter coffee makers.

              Medium roast: Provides a balance between acidity, sweetness and aroma. No oil on its surface. The color of the grain is a little darker and it preserves the caffeine content. Because it provides balanced flavors, this type of roasting is used to taste specialty coffees, in order to determine their quality. It works well for both filter and espresso machines.

              Dark roast: The beans are dark in color, almost black. It looks shiny due to the oils present on its surface. A bitter and spicy flavor appears, but a good dark roast can reveal notes of chocolate or cocoa. The acidity is lower, as is the amount of caffeine. It is indicated for espresso machines.




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212020December

DRINKING COFFEE IN MODERATION IS ASSOCIATED WITH A LOWER RISK OF COGNITIVE DECLINE.


The moderate consumption of coffee -with caffeine- is associated with a lower risk of cognitive deterioration, according to a study by the Rovira i Virgili University (URV) and the Pere Virgili Sanitary Research Institute (IISPV).

The research, as reported by both scientific bodies, has been published in the "European Journal of Nutrition" and involved 6,427 volunteers who were evaluated for cognitive function using a battery of questionnaires.

The authors found that people who consumed coffee had a lower risk of cognitive decline compared to those who did not consume it, but this was not the case with those who drank decaf.

Regarding the amount of coffee, those who drank two or more cups had a lower risk of cognitive dysfunction compared to those who drank less than one cup a day.

The authors suggest that it may be due to the bioactive compounds in coffee, such as phenols, with antioxidant properties that could help decrease oxidative stress and inflammation of neurons.

Together with other bioactive components present in coffee, they could attenuate the production of a peptide that is a risk factor for the development of Alzheimer's disease. Thus, coffee consumption could prevent neuronal damage and the accumulation of this peptide that can have toxic effects. The researchers also explored the association between caffeine intake and cognitive function, concluding that those who drank more caffeine had less frequent cognitive decline compared to those who consumed less.

One hypothesis is that having a structure similar to adenosine, a neurotransmitter with inhibitory effects on the central nervous system, it could promote functions such as alertness, attention, mood, and arousal.







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