If you’re not familiar with Nicaraguan coffees, here’s the rundown: surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, chocolate, and pleasant flavor, with a clean sweet aftertaste.
It's probably the best Nicaragua I've tasted in two or three years. I rarely drink Nicaragua as a single origin, but this one is nice enough that I have been.
However, Nicaragua coffee is a rather boring coffee, so keep expectations in check. This is why it makes it a fantastic choice for adding flavoring to. Roast the bean just to the end of the 1st cracks, around 400 degrees, and add the flavoring of your choice. It's a forgiving coffee, however, and you can roast it to any level without being dissapointed. This also makes it a great choice for beginners to learn how to roast.
It’s also a bean that will appeal to just about any coffee drinker because there’s no biting acidity, earthiness, or complex tastes that may turn off certain people. For a single origin brew, choose your personal preference of anywhere from a Full City (407 degrees?) up to a Full City+ (418 degrees?)
Because it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks, to around 444 degrees.
Nicaragua DIPILTO is sourced from family-owned farms organized as a coop known as PRODECOOP. It provides producers with financing, training, and technical assistance to improve coffee quality. It also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education.
US Arrival May 2016
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