About the bean
Our new batch of Nicaragua FTO makes us think of balmy nights and basking in the pause of the season. This is a smooth, creamy cup, pleasant and sweet (even a bit nutty), with a chocolate finish (that ranges from caramel to baker's chocolate depending on the roast). A fine summer companion, easy to sit with, and that's what these slow-down days are calling us to do.
Nicaragua coffee is known for quality and, increasingly, variety of flavour. Most of the country's offerings are shade grown and cultivated at high altitudes. The world's largest coffee beans (elephant beans) are produced here. Typically, beans from this region are similar in character to other Central Americans but Nicaraguans are the mild ones of the bunch.
Summer fine. Deep dive into this coffee pause.
Region: El Jicaro, Nueva Segovia
Supplier: Cooperativa de Servicios Multiples Santiago (1079 small farm members, with 40% female producers)
Process: Sun dried, washed Arabica
Certification: Fair Trade, Organic, Smithsonian Bird Friendly (Bird friendly, organic, shade-grown coffee supports bird conservation, a healthy environment and the livelihood of small-scale farm owners).
Process: Sun and mechanically dried
Altitude: 900 - 1,900 masl.
SHG: Strictly high-grown
EP: European Process (Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed).
Notes: Cocoa, winey, blackberry, hazelnut
Full City roast profile brewed in a French Press: This is the sweet spot. The bean's brightness is balanced by a pronounced sweetness and a smooth, round body; a most enjoyable brew. Opt for a pour over brew for more expression or a plunge-press for amped-up body. A lighter roast (City) gave us a muted sweetness (stone fruit, roasted chestnut) and a medium to high acidity; the nutty flavour really developed on the cool-down.
Embrace the darkness - this is a bean suited to a Vienna roast, espresso and for chillin' (cold-brew style). And that's what we did!
Cold Brew (Full City roast, coarse ground) brewed in a Bodum Bean Cold Brew Ice Coffee Maker: Using a 1 to 4 coffee-water ratio, we let this one sit overnight and supped our chill Nicaraguan for breakfast. What a delight! At this temperature, we have a more fruity cup (watermelon, a touch of cucumber) with a splash of nut. This is just the ticket for a hot summer night; maybe even add a dash of cream or milk. So nice.
Roast recommendation: The dark side. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Photography by Lisa Peryman and Richard C. Owens
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