TASTING NOTES

RAISIN, ROASTED ALMOND, COCOA

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM ROAST

Medium roasts balance origin flavor and roast flavor, allowing for a happy medium between the two.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

JINOTEGA

Jinotega provides 80 percent of the coffee grown in Nicaragua, thanks to estates like Finca Buenos Aires.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

FINCA BUENOS AIRES

“Finca” translates from Spanish as “estate,” and Finca Buenos Aires certainly is an estate by coffee-farm sizes. Its crops stretch out over 215 hectares.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

Nicaragua Finca Buenos Aires #640 is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy). This processing method:

  • is the most common method used for coffee
  • generally creates clean flavors
  • produces a consistent profile

GRADE

The grade of the coffee bean indicates quality. The method of grading differs from region to region

STRICTLY HARD BEAN

The “SHB” in this coffee’s name stands for “strictly hard bean.” Strictly hard bean coffees:

  • are grown at altitudes above 1,350 meters
  • mature more slowly than strictly soft bean (SS) coffees
  • are harder and denser than beans grown at lower elevations
  • have a more consistent and desirable taste than SS coffees

This coffee has a screen size of 17-19.

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

CATURRA

Caturra is a variation of Bourbon, which originated on The Island of Bourbon near Madagascar. Caturra was developed in Brazil in the 1930s and planted throughout Central and South America in the 1950s.