Nicaraguan coffees have a wide range of flavor attributes. Some cup like Mexican coffees from Oaxaca, others have a more pronounced acidity. Some are mildly citrusy and bright, such as the coffees of Dipilto in Nueva Segovia department. The botanical cultivars utilized are traditional: Typica, some Bourbon and Maragogype dominate, along with Caturra and Pacas. There is some of the less desirable Catimor varietal, but many farms removed it after the "catimor craze" 10-20 years ago passed.
This is a special 20 lbs sampler that consists of 4 different coffees,from Central and South America. With so many regions from these areas providing us with new crop coffees right now, it's a great opportunity for us to pass along variety and volume to our home roasters. Normally when you buy a 20 LB bag of coffee from us it has to be all one single origin or blend, so this is a nice way to split up some of that volume between a few different options. We put in a lot of work in Guatemala this year, so the sampler will consist of two Guatemalan coffees, as well as one-each selection from Nicaragua, Honduras, Peru, and El Salvador. Your coffee will ship in our regular mylar 5 LB zip bags, no fancy cloth bags like our full 20 LB bags.
Due to the special pricing for this sampler we cannot honor special requests nor accept returns. Thanks.
New crop Central American coffees are already here, and regions in South America are beginning to trickle in now. This means that we'll be working into new regions and lots as they arrive. And for now, here is an example of the lots you'll see included in this XL Sampler - Please keep in mind we will be doing the selecting and lots will come and go, but trust us, we'll pick 4 great lots along the lines of the following:
Finca El Recuerdo is located in Dipilto Nueva Segovia province, bordering Honduras. We've bought many lots from the Nueva Segovia region, and have come to characterize lots from the area as having a brightness, and citric quality that is often lacking in other parts of the country. Finca El Recuerdo definitely fits this bill. The region is mountainous and offers an optimal coffee growing climate. The farm is family run and about 38 hectares in size, with 24 dedicated to coffee. Being in one of the rainiest areas in Dipilto, El Recuerdo is very lush, and with a nice natural canopy of shade trees throughout. The altitude is a range from about 1350 - 1500 meters above sea level and is mainly planted in Caturra, Yellow Catuai, and Bourbon. The coffee is fermented in tanks overnight and then washed before patio drying - nice and simple, kind of like the cup profile.
This lot from Finca El Recuerdo has solid sweetness, and with a creamy nut flavor often characteristic of this region. The dry fragrance has elements of brown sugar and cinnamon that play off a base note of hazelnut. There's also a hint of clove spice, and Full City roasts tend to develop a molasses sugar smell. Milk chocolate and hazelnut (think 'Nutella') are apparent in the wet grounds, with praline nut and baked pumpkin bread. El Recuerdo's cup profile has a nice flavor of toasted almond at City+ and Full City, along with a sweet Sucanat note. The acidity is surprisingly vibrant, and in the realm of green apple or golden raisin. The finish is clean and refreshing, and with a slight flavor of baker's chocolate in the long aftertaste. We call coffees like this "approachable" - not overly complex or bursting with over the top flavors. But rock solid and with overall clean, balanced cup characteristics.
Finca Acopio Suyatal comes to us from Dipilto, a region within the larger Nueva Segovia Department. Nueva Segovia sits along the northern border of Nicaragua, very close to Honduras, and offers some of the most ideal climatic regions for coffee production in Nicaragua. This particular lot is made up of a few neighboring small-holder farms, who in total accounted for less than 30 bags last season. These farms are situated between 1200 and 1400 meters above sea level, and this particular lot is Caturra, though most entirely of this farm is planted in Maracaturra trees, a large bean hybrid of Maragogype and Caturra varietals. This coffee represents one of several small holder lots that we've procured from the Dipilto region this year.
The dry fragrance has a scent of toasted nut and caramel sauce. Spices are more apparent at darker roast levels with clove and powder ginger. Adding hot water, there is a caramel and toasted grain smell that reminds me of caramel popcorn. At light roast levels, the cup has a malty sweetness to it, and is reminiscent of that malted milk drink Horlicks. This isn't a detractor, but I do think the profile shines at more of a City+/Full City roast. There's some pistachio and cocoa powder, and the body is much more viscous. The acidity is subtle, yet well defined - like rindy citrus. Suyatal finishes with a nice flavor of cocoa dusted almond. This is a simple coffee that brews really well. It's a solid profile, and one that works great as a SO espresso or blend base.