TASTING NOTES

RIPE FRUIT, MILK CHOCOLATE, CARAMEL

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.

LIGHT ROAST

Lighters roasts allow for the maximum regionally-defined inherent flavors of the green beans to come through. Nicaraguan coffees exhibit a balance of chocolatey notes and fruitiness, so we roasted this light to allow for both of those notes to shine.

REGION

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

MATAGALPA / JINOTEGA BORDER

PRODUCER

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

LAS NUBES CO-OPERATIVE (VIA GOLD MOUNTAIN COFFEE GROWERS)

We are very excited to work with Gold Mountain Coffee Growers as our supplier for these green beans. They connect coffee producers in Nicaragua directly with roasters & carry out sustainable projects in coffee communities. They provide technical assistance, microcredit, free computing classes, scholarships, libraries, school supplies, transport, and much more. Every project emphasizes sustainability to empower communities.

Las Nubes cooperative is made up of small producers who hand-select out imperfections on their farms before sending their beans to the valley below. They are almost completely off the grid in a very remote location. Gold Mountain works with a group of female producers, who receive microcredit and larger credit as a group. Farmers are diligent about sorting beans by producer, allowing Gold Mountain to regulate quality effectively.

Uniquely, almost the entire leadership team of Las Nubes is women elected to their positions recently. Farmers explained that women are prudent managers. Gold Mountain has partnerships with producers and roasters to bring even more projects to this community, including initiatives to put running water, more textbooks, and other necessities in schools.

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)

  • Wet processing: Bean is dried only after the fruit covering the bean has been removed by fermenting until it can be easily washed off.
  • Most common processing method & preferred over dry or natural processing techniques.
  • Generally produces cleaner & more consistent flavor

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