NICARAGUA, Central America

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

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16oz / 454g Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Bittersweet , Plum, 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. Origin: NICARAGUA Roast Level: Dark Region: Matagalpa Co-Op: Union de Cooperativas de Cafes Especiales Cordillera Isabelia (UCCEI) Growing Altitude: 1100 - 1350 metres Arabica 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.: TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Harvest Period: December to March Milling Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Certification: Fair Trade & Organic