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Cupping notes:
A tasty and clean classic Nicaraguan coffee. Good body and lower acidity, very nice and fairly strong semi-sweet malty tones coming out of this cup from the medium roasts and beyond. At the medium roasts it will still retain a hint of buzzy acidity, not super citric but will leave a dryness to the tongue, a bit floral in its aromatics but not in the cup. Just before to touching 2nd crack gets rid of almost all signs of any acidity and adds some complimenting smokiness to the cup profile. A very smooth cup from a medium roast to just before 2nd crack. Into 2nd crack will get some edgy strength that dark roast fans will like.
Farming notes:
This Nicaraguan Jinotega coffee is sourced from family farms located more than 4,500 feet above sea level. Joined together by the COOMULFAC Co-op. This is a FT certified organic coffee. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes. The coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee.
Elevation: 4500 m.
Recommended: Light-medium to dark.
Good For: Any Brew method. Espresso
Cupping notes:
A tasty and clean classic Nicaraguan coffee. Good body and lower acidity, very nice and fairly strong semi-sweet malty tones coming out of this cup from the medium roasts and beyond. At the medium roasts it will still retain a hint of buzzy acidity, not super citric but will leave a dryness to the tongue, a bit floral in its aromatics but not in the cup. Just before to touching 2nd crack gets rid of almost all signs of any acidity and adds some complimenting smokiness to the cup profile. A very smooth cup from a medium roast to just before 2nd crack. Into 2nd crack will get some edgy strength that dark roast fans will like.
Farming notes:
This Nicaraguan Jinotega coffee is sourced from family farms located more than 4,500 feet above sea level. Joined together by the COOMULFAC Co-op. This is a FT certified organic coffee. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes. The coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee.
Elevation: 4500 m.
Recommended: Light-medium to dark.
Good For: Any Brew method. Espresso