TASTING NOTES

TOFFEE, NUTTY, PEANUT

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

We’ve used our Classic Profile, which is a medium roast, to balance the many different flavors in this coffee. Toffee, peanut and nutty notes meld together nicely to create a delicious, classic cup of coffee at this roast level.

REGION

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

NICARAGUA

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.

PRODUCER

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.

PROCESSING

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

EUROPEAN PROCESSED

A European-processed (EP) coffee, this selection has been carefully sorted by hand (instead of with screens). European-processed coffees are generally of a higher quality than those that have not been hand-sorted, but the difference in quality can be especially noticeable with strictly high grown (SHG) crops, like this one.

Strictly high-grown coffees are grown at high elevations and, therefore, are relatively small. Although the difficult growing conditions they face produce a higher quality bean, their smaller size makes sorting out any immature beans extra important. That’s why European processing can be especially helpful when working with hard-bean selections.

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.

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.