About the bean
Coffees from Nicaragua always remind us to pause. Is it because they're softer in character than other Central Americans? We do tend to favour these beans during summer and the contemplation and conversation of warm nights - their mild yet complex flavour and full-bodied pleasantness so well suited for slowing with the season (mind you, that's also when we usually order and receive them). But the real test is the cold slap of a winter's morn, and this Nicaraguan from the northern part of the country has what it takes to get a Canadian out the door.
In the cup, this bean delivers body for a bracing day, a bit of sweet (caramel with sass) and a medium bright, very Nicaraguan pleasantness rounded out with citrus tones for a most enjoyable breakfast brew.
VARIETAL: Parainema and catuai
ALTITUDE: 1200 - 1350 masl.
SHG: (Strictly High Grown) Does not acquire the pronounced acidity of others in the region
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed
Notes: Chocolate, spices, stone fruit, grape, rhubarb, smooth body
Recommended Roast: The dark side of medium. Full City (our pick) for body and extra oomph, or even darker to grow hair. Strong, low acidity; a great choice for espresso, if you're so inclined.
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Photography by Lisa Peryman and Richard C. Owens
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