If you’re not familiar with fine Nicaraguan coffee, here’s the rundown: it's normal coffee, or what you might call "mild" because there's nothing jumping out at you. It has surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a faint milk chocolate aftertaste. Its simplicity allows it to be a very approachable coffee, and in roasting it, it is a rather forgiving coffee, lending itself to a variety of roast profiles and levels with good results.
We are buying this one from our importer who is from Nicaragua, so he has been to the farm and showed us pictures and told us stories. We have also met a former worker who ran the processing mill, so it is fun to have this one in stock. It is from the Jinotega region and is grown high up in the mounain on the Isabelia farm. The coffee is Red Catuai varietal and undergoes a lot of quality checks and sorting.
Although it's a somewhat "boring" coffee, we do have a lot of customers who enjoy it. It has a mild chocolatey and almond taste to it, is not harsh, is not acidic, and is not earthy. So it fits the bill for "regular coffee" for the average person. It's pretty easy to roast: too light of roasts don't tend to taste sour and too dark of roasts don't tend to taste burnt, so you have a lot of leeway on the roast. Here at the roasting shop, it's our favorite bean for adding flavoring to. Roast the bean just past the end of the 1st cracks and add the flavoring of your choice.
For a single origin brew, choose your personal preference of anywhere from a Full City 407 degrees up to a Full City+ 418
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.
US Arrival July 2018
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