Nicaragua Buenos Aires | Yellow Catuai | Natural

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Funky
  20

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Milk chocolate, peach, & honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Region : Nueva Segovia Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Producer : Olman Valladarez Varietal : Yellow CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Recipe: Espresso - 1:2.5 Filter - 1:17 Awards: This farm placed 1st in the Nicaragua Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. in 2015 About the farm: Coffee producer Olman Valladarez and his team support many social projects in their local community. On the serious side they have developed public health campaigns focused on issues most relevant to the community such as dental care, breast cancer, and diabetes. Moreover, they also organize recreational activities and celebrations for important holidays. This Yellow Catuai hails from Finca Buenos Aires, which placed 1st in the Cup of Excellence in 2015, and is a great example of the diversity of varieties that exist here. Due to its susceptibility to leaf rust it is very rare to find Yellow Catuai in Nicaragua, making this a unique pairing of varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. and terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process.. Roasting days: Proud Mary roast Monday-Friday during normal business hours. To ensure freshness of coffee, best to order early in the week as postal services and couriers do not operate on weekends. Orders: placed by 8.30am PST will be roasted and dispatched the same day. If you are ordering on a Friday, and order after 8.30am then your coffee will be roasted the following business day - Monday.