COCOA, PEANUT, DARK CHOCOLATE
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.
We roasted this selection with our Bold Profile to enhance its inherent qualities. The darker roast brings out the dark chocolate and cocoa notes, which are well balanced with flavors of peanut.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Nicaragua’s coffee industry was discovered about a decade later than the coffee industries of man other Central American countries. When coffee companies began importing specialty coffee from many Central American countries in the 1980s, Nicaragua was in turmoil. It wasn’t until the 1990s, that the country was peaceful enough for the coffee industry to begin growing. As a result, Nicaragua isn’t as well known as some other countries, but it’s potential for growing specialty coffee is similar to that of Costa Rica, Honduras and El Salvador.
The farm & mill where the coffee cherry is grown & processed.
SMALL FAMILY FARMS
Almost all of the coffee from in Nicaragua is grown on small family farms. In many cases, families harvest less than 3 hectares. To get their coffee to market, farmers usually bring their coffee to mills, where it’s processed and combined into lots.
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)
This selection 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
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.
BOURBON AND SUBVARIETALS
In many coffee-growing countries, farmers grow both bourbon and typica, the two original varietals. In Nicaragua, though, bourbon is much more common than typica. As a result, most of the subvarietals grown in the country come from bourbon and not typica.