Caramel-coated nut aroma, bittering tones and raw sugars find balance at City+, soft citrus background note, cacao, walnut, sesame oil, and a hazelnut finish. City+ to Full City+. Good for espresso.
|Region||Dipilto, Nueva Segovia|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||July 2018 Arrival|
|Bag size||69 KG|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
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 estate lots that we've procured from the Dipilto region this year.
The dry fragrance has a scent of caramel-coated nut, sweetness on the mild side at City+, but much more developed bittersweetness when roasting closer to Full City. There's a barley tea note accenting the aroma, and middle roasts harness fairly straightward sweet to bittering tones. The cup has nice core coffee flavors, bittering cocoa and raw sugar notes find balance around City+, and a soft citrus background note gives an impression of rindy acidity. Both City+ and Full City roast showed complex layers of bittersweet cocoa and savory nut flavvors too, baker's cocoa, roasted cacao nibs, walnut, sesame oil, and a hazelnut finishing flavor. All-in-all, middle to mid-dark roasts of Suyatal brew really well, and our Full City roast made for an first-rate single origin espresso, deep chocolate through and through.