This is the same coffee as the washed Nicaragua, but this one was sundried to make it more fruity and sweeter. It also is more labor intensive, so the price on the natural processed coffees tend to be higher.
The coffee is best as a light roast, but it holds its own as a medium roast. If you roast it Full City (about halfway between first cracks ending and second cracks beginning), it has a juicy white grape flavor with above average sweetness. If you take it to the 2nd cracks, its less sweet but has a creamy mouthfeel and grape and cocoa flavors in it with an aftertaste that makes you think you were drinking white grape juice. You wouldn't normally roast a natural coffee this dark, but it seems to hold up okay to the heat.
There are no defective tastes, no earthiness, nothing unpleasant. It's not as intense and fruity as an Ethiopian Natural coffee, but Nicaragua isn't really known for coffees that blow you away. For what it is, it is one of the most pleasant and complex beans we have seen come out of Nicaragua. It's not like other coffees that we currently have in stock, so it was fun playing around with different roasts and brewing methods on this one. On most days, I'd still rather drink a Natural Ethiopia, but I wouldn't turn down a mug of this.
US Arrival: July 2018
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