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.
Clean and crisp, this lot from Buenos Aires is a crowd pleaser in balance and sweetness. Raw sugar, red apple and plum, the brewed coffee is juicy in both flavor and mouthfeel. There is an underlying nuttiness too, that is never overpowering, but adds complexity. Dark roasts have a pleasing cocoa powder/bittersweet chocolate flavor too. City+ to Full City+. SO Espresso. Learn More
This lot of Maracaturra has a fruit-forward profile, with plum and peach, tamarindo drink, raisin, grape, and more. Its a bodied cup, mild acidity, and convincing sweetness. Great brewed, finishes with a nice pulpy citrus flavor. City+ to Full City+. Learn More