Nicaragua Dry Process La Laguna

Origin

• 🇳🇮 Nicaragua

Tasting notes

#html-bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. [data-pb-style=XI7YY97]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Fruit-forward with a complex rustic side, big body, 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. dried apricot, tamarind, fruit liqueur, chocolate cherry, 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.-nut, long bittersweet finish. City to Full City+.