CASHEW, DARK CHOCOLATE, VANILLA
Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
In contrast to a single estate coffee, this coffee was harvested from many small farms across the Esteli region in Northern Nicaragua. It is then collected, sorted and milled as the coffee we know today. The flavors of this coffee are a homogeneous representation of the entire region’s lands and have a characteristically strong association with what we traditionally know and love about the flavors of coffee. It is a mellow, sweet, chocolatey and nutty coffee. A darker roast brings out the utmost warm, sweet and toasty flavors.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Various small farmers
PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women. These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.
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.