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 second lot from Buenos Aires cups quite a bit different than the first, toasted sugar and caramel sweetness, slight green apple tartness, and roasted nut/cocoa finish. A nice basic Nicaragua, with low acid and good body, this brews well and works great as espresso. City+ to Full City+. Single Origin Espresso. Learn More
El Penon is a nice soft-bean coffee at a time when fresh Brazils are quite scarce. Dark sugar sweetness offset by roasted almond and walnut notes, and a nice bittering bakers cocoa finish. Crowd-pleaser coffee, versatile in the roaster and in brew method. City+ to Full City+. Single Origin Espresso. Learn More