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Nicaragua Finca Maria - Miguel Angel Martinez

Finca La Maria is in the municipality of Las Nubes in Dipilto area, located in the Nueva Segovia region of northwestern Nicaragua. Miguel Angel Martinez is the farmer at La Maria, and several of his lots have ranked high in past Cup Of Excellence competitions. This farm was the top coffee in the Nicaragua Cup of Excellence winner in 2011. The farm is at 1310 meters, and is nearly 3 hectares in size. The family does all the work on the farm except in harvest time when Miguel hires 10 to 12 pickers. La Maria is planted with several cultivars but this lot is pure Maracaturra, a large bean variety of coffee that is a cross between Caturra and Maragogype. It is grown mostly in Nicaragua although I have found nice examples in El Salvador too. This hybrid is large in size, and often results in some minor physical damage during processing. As a result, you can expect a few broken beans, which won't hurt the overall results of this coffee.

Dipilto Maria is a very sweet coffee, with a profile of balanced fruit and acidity . Right off the bat, the exotic features of this Maragogype/Caturra hybrid come through in the dry aroma. Ripe apricot, Sucanat, and honey suckle are all released in the dry grounds. "Big" fruits jump out of the wet aroma with pineapple and peach at the forefront. There's a strong presence of honey on the break, with creme caramel and Brazil nut not far behind. These characteristics that define the overall aromatics of Maria also define the cup. There is a honey and brown sugar sweetness to it, which is accompanied by fruited notes such as apricot and pineapple. The acidity is definitely malic, and is akin to that of green apple. Toasted cocoa comes through in the finish, along with sweet nuts like hazelnut or almond. Maria has excellent body with a very silky mouthfeel. This is a sweet and clean coffee, who will definitely hold its own on a table of "crowd pleasers".





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Country: Nicaragua
Grade: SHG
Region: Dipilto, Nueva Segovia
Processing:
Arrival Date: July 2012 arrival
Appearance: .4 d/300gr, 18-20 Screen
Varietal:
Intensity/Prime Attribute: Medium intensity / Honey, ripe fruits, and toasted cocoa finish
Roast: City to Full City+ work well with this coffee. We found that the overall balance and body of this coffee to shine at Full City.
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Nicaragua Maracaturra -Finca El Naranjal

El Naranjal is a is a maracaturra lot from the farm of Rosario Medina Gonzales, from the Dipilto region of Nueva Segovia. Maracaturra is a large bean variety of coffee, a cross between Caturra and the so-called "Elephant Bean", Maragogype. It seems to be grown mostly in Nicaragua although I have found nice examples in El Salvador too. This is another small farm with only 4 hectares of coffee situated at 1,250 meters above sea level and produces about 250 bags of coffee per year. The soil has a above average fertility, as indicated by the existing vegetation in the form of shade trees planted for coffee cultivation. We enjoy working with family owned farms such as El Naranjal, in this case, Rosario is the daughter of coffee farmers and she oversees the work of the farm including hiring 50 people to help harvest. This lot was processed at the Beneficio Las Segovias like many of our other small-farm Nicaragua offerings.

The dry fragrance is lightly fruited with a peach-like hint, stacked on top of strongly nutty roast tones of hazelnut, honey and wheat biscuit. The wet aroma has dried pear and peach, again with s strong nut and praline backdrop that is a classic Nicaragua quality at lighter roast levels. The maracaturra cup is different than classic Nicaragua coffees in some regards, but has striking similarities in the pleasant balance and bittersweet nut/chocolate roast tones. The cup has a more syrupy body, which goes well with the peach tea flavor and dry tamarind notes. There are black walnut flavors at City+ roast level, not sweet but nicely bittering, whereas the lighter roast has a brisk lemon tea accent. There's a bit of pomegranate and vanilla bean as the cup cools. The large and heavy maracaturra beans can be difficult for some roasters and grinders. Don't overload the roast batch, and when grinding they tend to bounce around a bit before feeding down into the burrs. But any additional hassles are worth it to try this interesting coffee variety.





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Rosario Medina Gonzales in her home
Country: Nicaragua
Grade: SHG
Region: Dipilto, Nueva Segovia
Processing:
Arrival Date: Late July 2012
Appearance: .4 d/300gr, 18-20+ Screen
Varietal:
Intensity/Prime Attribute: Medium Intensity / Nut and chocolate with an interesting fruit overlay
Roast: City+ to Full City+. The large size of the maracaturra variety might make it behave differently in the roaster, particularly in air roasters. Keep batch sizes on the smaller side.
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Nicaragua Maracaturra Finca Los Granadillos

Los Granadillos is one of several lots that we've brought in this year from the Dipilto region of Nicaragua. Dipilto sits within the Department of Nueva Segovia, and is situated on the northern border of Nicaragua, very close to Honduras. Farmer Francisco Ponce Duarte planted the farm with mostly Maracaturra, along with a few Paca, Caturra, and Red Catuai trees mixed in. His farm sits at about 1200 meters above sea level, and the 4 hectares of planted trees produces about 60 bags of coffee annually. This particular lot is mostly Maracaturra, the "big bean" coffee hybrid that is part Maragogype, and part Caturra. Los Granadillos took 16th place at this year's Nicaragua Cup of Excellence competition.

There's a certain beer aspect to be found in the aromatics of Los Granadillos. Notes of wheat and dry hops give off the impression of an Amber Ale. Hot water adds complexity to the wet grounds bringing up burned sugars, spiced applesauce, and hazelnut. This is a fairly approachable cup of coffee. City+ roasts are syrupy, with pomello citrus acidity, but in order to really capitalize on this coffee's potential sweetness, we found more developed roasts to be ideal: Full City brings out a raw sugar sweetness with coffee cherry fruit, grape-like acidity, and a citrus pith finish. While this coffee is starting to show a little bit of age, it's still quite sweet and juicy, and has a pleasing mouthfeel. The sweetness and acidity of Los Granadillos makes it a nice candidate for SO espresso, or to be used as an espresso blend component.





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Coffee and original forest in Dipilto
Country: Nicaragua
Grade: SHG
Region: Macuelizo, Nuevo Segovia
Processing:
Arrival Date: August 2012 Arrival
Appearance: .4 d/300gr, 18-20+ Screen
Varietal:
Intensity/Prime Attribute: Medium intensity / Syrupy sweetness, with juicy acidity
Roast: Full City to Full City+ is ideal. Full City brings out the full potential of this coffee's sweetness.
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Nicaragua Maragogype Finca Los Angeles

Finca Los Angeles comes to us from the Dipilto region, located within the Nueva Segovia Department. Nueva Segovia sits on the nothern border of Nicaragua, and is characterized by it's mountainous terrain, affording farmers high elevations to farm coffee, and to produce what are some of the top lots coming out of this country. Nueva Segovia is broken into several smaller regions, Dipilto being one of them, and those regions house many coffee farms that tend to be on the smaller end of the spectrum. While only 4 hectares in size, Finca Los Angeles produces upwards to 250 bags of coffee annually, making them one of the larger producer farms in the area. The actual crop area sits at about 1200 meters above sea level and is planted with mostly Maragogype trees, along with a few Paca and Gesha trees. The coffee planting area is dwarfed by the size of the property, mostly containing Pine, Cedro, and Roble trees. This outer forest of trees provides much needed shade for the coffee, and helps to produce highly fertile soil which aids in overall production quality.

This Los Angeles micro lot has a lot of molasses and muscavado sugar in the dry fragrance of the City+ roast, with maple and hickory aspects. The wet aroma has praline nut tones, with butter and honey as well. The aromatics turn toward a bittersweetness at Full City+. On the break, there are more spices, and the lighter roast has dried apricots. The cup is very unique and changes greatly as the cup goes from hot to cool. Lighter roast levels have a curious pine-like note, resinous, sweet, and spiced. As it cools down a dark grape sweetness emerges, along with a tart note of cranberry. The body is heavy and mouth-coating. Darker roasts were our favorites, and have honey, chocolate cake and walnuts. These darker roasts make a nice SO espresso or backbone for an espresso blend. This is a very approachable cup and is a nice option as our coffees from Central America begin to taper off.





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Big coffee comes from big coffee cherries. Maragogype.
Country: Nicaragua
Grade: SHG
Region: Dipilto, Nueva Segovia
Processing:
Arrival Date: August 2012 Arrival
Appearance: .2 d/300gr, 18-20+ Screen
Varietal:
Intensity/Prime Attribute: Mild Intensity / Fruited sweetness, spices, heavy bodied.
Roast: Full City roasts are ideal for this coffee.
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Nicaragua Finca La Tormenta

La Tormenta is a smallholder lot that comes to us from the region of Las Manos, near the northwest border of Nicaragua. Farmer Francisco Irene Olivera has produced many great lots out of La Tormenta and took 5th position at last years Nicaragua Cup of Excellence competition. Like many farms of this region, La Tormenta is small scale - just under 7 hectares - and mainly run by Francisco, his wife, and their four children. Of course, picking the coffee is no small task and the family hires about 35 workers to help shore up the end of each harvest. The farm is mainly planted with Maracaturra, a large bean hybrid of Caturra and Maragogype, but also has some Caturra and Red Catuai mixed in. Elevation runs from 1350 - 1500 meters, having a positive affect on bean density, and overall cup quality.

La Tormenta is a full bodied Nicaragua with lots of syrupy sweetness through to the finish. The dry fragrance in lighter roasts smells of red raspberry, ginger powder and marzipan. Walnut and hazelnut are found in darker roasts, along with a fruited note of pineapple. The wet grounds at both roast levels give off the smell of burnt sugar candy and almond. The resulting cup is quite sweet, and with juicy acidity. There's a huckleberry tartness at City+, and grape and blackberry juice at Full City. Both roasts have a saturated sweetness with turbinado, caramel, and a honey wheat flavor, like Wheaties. The weighty mouthfeel of La Tormenta allows this sweetness to linger on the tongue all the way through to the finish. Think dark caramel, or even coffee nibs in the long finish. Overall, La Tormenta is a very approachable coffee that runs the roast the spectrum of City to Full City+ roast levels. It does well as an espresso too, but may fair better as an espresso component rather than as a single origin.





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La Familia at La Tormenta
Country: Nicaragua
Grade: SHG
Region: Las Manos, Nueva Segovia
Processing:
Arrival Date: July 2012 arrival
Appearance: .2 d/300gr, 18-20+ Screen
Varietal:
Intensity/Prime Attribute: Medium intensity / Syrupy sweetness, with juicy acidity
Roast: City+ to Full City+ is ideal. Full City brings out the full potential of this coffee's sweetness.
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Nicaragua Acopio Suyatal

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 are planted almost entirely with 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 nutty scent, with beeswax, ginger spice, and graham cracker. Adding hot water, there is a caramel popcorn hint, with spiced hot chocolate (ie Ibarra Mexican hot chocolate) at Full City+ roast. The cup has an intense malty sweetness at lighter roast levels ... it made me think of Postum, the coffee substitute. That's why we like it better with a bit darker roast level. At Full City roast the toasted grain note shifts toward semi-sweet chocolate malt, with a concord grape note in the background. There is a nice dose of ginger spice, with caramel biscuit notes in the finish. The body is quite dense and creamy. This flavor profile works great as SO espresso or as a blend base.





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Coffee planted under shade, Dipilto Nueva Segovia
Country: Nicaragua
Grade: SHG
Region: Dipilto, Nueva Segovia
Processing:
Arrival Date: July 2012 arrival
Appearance: .2 d/300gr, 17-18 Screen
Varietal:
Intensity/Prime Attribute: Medium intensity / Malty sweetness, chocolate, dense body. Nice SO espresso.
Roast: Full City to Full City+, or French. This coffee flavor shifts greatly with roast, and we liked the darker levels more.
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Nicaragua Finca El Esfuerzo

El Esfuerzo is another of our small holder farms that we've brought in this year from the Dipilto region of northern Nicaragua. Nicaraguan coffees are often underrated for their general appeal, and the Dipilto area in particular produces many great lots year after year. Many of them having bright, lively attributes thought to be characteristic of coffees from this region. Finca El Esfuerzo sits at nearly 1400 meters above sea-level and is mostly planted with Caturra. Farmer Agripino Mejia manages the 5.5 hectares farm producing about 80 bags of coffee annually.

The dry fragrance of our city roast has milk chocolate, cherry, and beeswax. I found this roast level to have a cherry chapstick smell to it. Full City roasts bring out baking spices along with dried fruits such as raisin. The wet grounds are much more pungent and have bittersweet chocolate, burned sugar, and sweet cream butter. The light roast has a sort of honey roasted peanut smell on the break, while toasted barley and caramel corn come up in more developed roasts. Esfuerzo is a mild coffee, and roast level plays a large part in both body and flavor. Light roasts are very honeyed, with a note of barley tea. The body is light, fostering more of a delicate flavor profile. Full City roasts have a defined sweetness with bittersweet cocoa and a medium body. The acidity is like orange citrus zest, which blends nicely with the nibs in the finish. This is a really great drinking coffee that works very well as a single origin espresso (SO).





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Coffee plantings in Dipilto, Nueva Segovia
Country: Nicaragua
Grade: SHG
Region: Dipilto, Nueva Segovia
Processing:
Arrival Date: August 2012 Arrival
Appearance: .2 d/300gr, 16-18 Screen
Varietal:
Intensity/Prime Attribute: Mild Intensity / Sweet nuts, toasted grain, dark sugars, and citrus zest acidity.
Roast: While the coffee works well at City and City+ levels, Full City to FC+ is where the body and developed sweetness are at their best.
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Nicaragua Dipilto Cielo Azul

Cielo Azul is a 15 hectare farm in the El Volcan region of Dipilto, Nicaragua. We bought this coffee last year as well, as it cupped really well based on the sample at origin. But we felt it came in a little under par, and decided to use it in a blend rather than offer it as a single farm offering. It happens. But the coffee stood out on the cupping table again in this harvest, and we bought it again. This time the cup is stellar, as it should be. It is from the growing region that produces more top coffees in Nicaragua than any other, situated at 1450 meters (a fairly high altitude for Nicaragua coffee production where there is a lot of 1200 meter coffee), and is planted in Caturra and Bourbon varietals. The farmer is Hector Martin Marin Castellanos. Cielo Azul means Blue Sky.

The dry fragrance has malt and caramel sweetness in the light roasts, turning toward butterscotch at Full City level. There are mulling spices and hints of fruit punch in the light roast as well. Adding hot water brings out praline, toffee, and malted milk balls as the primary scents. I find nutty character in many Nicaragua coffees: Cielo Azul expresses this as almond sweetness, enhanced by flavors of honey and butterscotch ...think "nougat". I think that slightly more roast reveals the best cup character from this coffee. At Full City the body is dense and thick, with milk chocolate roast tones dominating, and toasted almond and dark honey hints rounding out flavors in the finish. This is a simple but crowd-pleasing coffee, in that while it may lack complexity, the primary characteristics are well defined, affording us a delightful daily cup of coffee. Cielo Azul is also very versatile - great as a single origin espresso , or as a component for blending.





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Farm sign at Cielo Azul
Country: Nicaragua
Grade: SHG
Region: El Volcan, Dipilto, Nueva Segovia
Processing:
Arrival Date: July 2012 arrival
Appearance: .4 d/300gr, 16-18 Screen
Varietal:
Intensity/Prime Attribute: Mild Intensity / Nutty roast tones, milk chocolate.
Roast: While the coffee works well at City and City+ levels, Full City to FC+ are where the body and milk chocolate roast tastes are at their best.
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Nicaragua Finca Santa Elena Caturra

Santa Elena is a smaller farm that is part of Finca Buenos Aires. Buenos Aires totals 215 hectares in the Jinotega growing region. Santa Elena is much smaller, and the entire lot is 23 bags. We cupped through a few small lots from their other farms and I was really impressed with the clean sweetness of this cultivar-specific batch. It is all Caturra, which is a cultivated mutation of Bourbon that occurred in Brazil in the mid '30s, but was planted in South and Central America mostly in the 1950s. Buenos Aires is a rather low farm compared to other origins we buy, with this lot coming from about 1250 meters. I found it very balanced, clean, moderately bright and very sweet, perhaps showing how relative farm altitude can be in relation to cup quality.

The Santa Elena Caturra has an interesting dry fragrance with tamarind fruit and honey nut cereal. There's a bit of maltose, caramel and milk chocolate, but as you add the hot water, the wet aroma shifts to a more violet-rose scented coffee with salted caramel sweetness, fudge and praline. The cup is really nice; clean and crisp brightness, peach fruit notes, and a succinct, malty, sweetly-disappearing aftertaste. Praline and honey, as suggested by the aroma, are the dominant roast taste at City+ level. It's a very restrained cup, balanced, but borders on being juicy in flavor and mouthfeel. It finishes with a nice light milk chocolate bittersweet. I am really happy with this coffee, such a nice "crowd-pleaser" cup profile, accessible, but with nice nuances as well.





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Caturra coffee in bloom
Country: Nicaragua
Grade: SHG
Region: Comarca La Virgen, Dipilto
Processing: Wet-Process
Arrival Date: August 2012 Arrival
Appearance: .2 d/300gr, 15-18 Screen
Varietal: Caturra
Intensity/Prime Attribute: Medium intensity / Praline
Roast: This coffee works well on a wide range of roasts, City+ to Full City+, and a bit into 2nd crack as well. I am partial to the sweetness of City+ roast.
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Nicaragua Acopio Suyatal

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.





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Coffee planted under shade, Dipilto Nueva Segovia
Country: Nicaragua
Grade: SHG
Region: Dipilto, Nueva Segovia
Processing:
Arrival Date: August 2013 Arrival
Appearance: .4 d/300gr, 16-18 Screen
Varietal:
Intensity/Prime Attribute: Medium intensity / Malty sweetness, pistachio, caramel, dense body
Roast: City+ to Full City+. This coffee flavor shifts greatly with roast, and we liked the darker levels more.
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Nicaragua Finca Buenos Aires Maracaturra

Finca Buenos Aires Estates is a fairly large farm of about 215 hectares in the Jinotega growing region. We cupped through a few small lots from the farm and I was really impressed with the clean sweetness of this cultivar-specific batch. It is all Maracaturra, which is a large bean variety of coffee, a cross between Caturra and the so-called "Elephant Bean", Maragogype. It seems to be grown mostly in Nicaragua although I have found nice examples in El Salvador too. Buenos Aires is a rather low farm compared to other origins we buy, with this lot coming from about 1200 meters. This coffee is honey processed, which means that much of the fruit mucilage is left on the drying parchment. Normally this equates to a slightly "wilder" profile and toned down acidity, but this isn't really the case for this coffee. These beans are quite large, and if you're lucky, one or two may be rejected (or I should say "ejected") right back at you from the mouth of your burr grinder.

With honey processing, much in the way of fruit mucilage is left intact, often resulting in wilder fruit notes in the cup. This isn't the case with this Maracaturra lot, which maintains a rather cleanly fruited, syrupy sweet profile that makes for a nice brewed coffee. The dry aromatics have a slight floral note that plays off a base of raw almond and brown sugar. A slight green herb smell is found in dark roasts that smells fresh and sweet. Dark caramel infuses the steam coming off the wet grounds and the break smells like toffee nuts and dark honey. The cup is sweet, and with body. This coffee has lots of chocolate - it's rather "fudgey" really - which is up front at hot temperatures. As the coffee cools, a fruit quality of slab apricot comes out, and is both syrupy and juicy. There's a lemongrass tea note that plays off a mineral-like acidity. This is a refreshing quality and makes for an effervescent mouthfeel. Due to bean size, I don't know that I'd recommend this as a SO espresso, but we have used this varietal as a delicious component in espresso blends.





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Coffee washing channels at Finca Buenos Aires
Country: Nicaragua
Grade: SHB
Region: Comarca La Virgen, Dipilto
Processing: Wet-Process
Arrival Date: August 2013 Arrival
Appearance: .4 d/300gr, 18-20+ Screen
Varietal: Caturra
Intensity/Prime Attribute: Medium intensity / Toffee, sweet nuts, brilliant acidity, effervescent mouthfeel
Roast: City+ to Full City+. We liked our City++ roast which showed a nice balance of developed sweetness and defined acidity.
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Nicaragua Dipilto - Finca El Recuerdo

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.





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Healthy coffee shrubs below the lush canopy at Finca El Recuerdo
Country: Nicaragua
Grade: SHG
Region: Dipilto, Nueva Segovia
Processing:
Arrival Date: August 2013 arrival
Appearance: .0 d/300gr, 15-18 Screen
Varietal:
Intensity/Prime Attribute: Medium Intensity / Sweet nut, unrefined sugars, vibrant
Roast: City+ to Full City+ is ideal.
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