TASTING NOTES

MILK CHOCOLATE, CARAMEL, BERRIES

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/MEDIUM ROAST

Bringing a new crop of a coffee we’ve carried before is a great celebration of the cycle of coffee. We carried this Mama Mina last year and are excited to bring it back this year. Compared to last year, this year’s Mama Mina has more chocolatey intensity and berry juiciness.

We approached this coffee with our balanced profile, in order to showcase the beans’ origin characteristics. Enjoy the notes of milk chocolate, caramel and berries that are produced by Jinotega’s volcanic soil.

REGION

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

JINOGETA

Jinotega, which provides 80 percent of Nicaragua’s coffee, features ideal coffee growing conditions. The region is known for:

  • its high mountains, which trap clouds that water the region
  • fast-moving streams, which provide water for washing coffee
  • rich volcanic soil, which has minerals that enhance coffee’s flavors

PRODUCER

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

MAMA MINA

Mama Mina, which is also known as La Minita, placed in the 2009 Cup of Excellence. The Cup of Excellence is an annual event held in many of the world’s well-known coffee countries that recognizes the best lots from each country. To have placed in the Cup of Excellence even once is a great honor and shows that the farmers at Mama Mina are dedicated to and knowledgeable about growing great coffe

PROCESSING

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

PULP NATURAL

Pulp natural, or semi-washed, processing leaves some of the coffee cherries’ mucilage on the beans. The beans are dried in the sun with the sticky fruit on them. This processing method:

  • is known for producing sweet coffees with a rounded mouthfeel
  • creates a less acidic coffee than wet processing
  • affords a consistent cup with uniform flavors throughout

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.

CATUAI

This lot has only Catuai varietal, which is derived from Bourbon, one of the oldest coffee varietals