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Nicaragua Coffee
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Shipping: US-Mainland: free (more destinations)
Condition: Brand new
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Light to medium roast whole bean coffee. Roasted on 1/28/2021. 16 ounces. Whole bean. I'm a specialty coffee roaster and this was roasted to about 420 degrees. This light roast has a chocolaty flavor and isn't burnt or roasted flavor that you would get from a medium roast. Instead it is bright and bold and no after taste of the darker roasted coffees.
Cupping notes from importer:
"There's a smell of chocolate malted grains and pumpernickel bread in the fragrance. Moderate sweetness manages to come through the bittersweet backdrop in the brew. Chocolate flavors flourish in the profile, and along with a hazelnut hint in aroma, reminds me of Nutella spread."
The coffee is from Nicaragua and here are some farm notes from the importer:
"... located in the Dipilto area, in an area with a pleasant microclimate, with ample sun for drying coffee. They mechanically wash the coffee using a Penagos depulper that removes the coffee cherry and mucilage layer in one pass, not relying on fermentation to break down the sticky fruit. The coffee is then soaked in tanks overnight with fresh water to further clean the seed before washing in long cement channels where any remaining fruit is removed by agitating the coffee with long wooden paddles as it moves to the end. The coffee is transported from the beneficio to Buenos Aires dry mill in Ocotal where it is dried and prepared for export."
Cupping notes from importer:
"There's a smell of chocolate malted grains and pumpernickel bread in the fragrance. Moderate sweetness manages to come through the bittersweet backdrop in the brew. Chocolate flavors flourish in the profile, and along with a hazelnut hint in aroma, reminds me of Nutella spread."
The coffee is from Nicaragua and here are some farm notes from the importer:
"... located in the Dipilto area, in an area with a pleasant microclimate, with ample sun for drying coffee. They mechanically wash the coffee using a Penagos depulper that removes the coffee cherry and mucilage layer in one pass, not relying on fermentation to break down the sticky fruit. The coffee is then soaked in tanks overnight with fresh water to further clean the seed before washing in long cement channels where any remaining fruit is removed by agitating the coffee with long wooden paddles as it moves to the end. The coffee is transported from the beneficio to Buenos Aires dry mill in Ocotal where it is dried and prepared for export."
