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This coffee's profile shines in the middle roast levels. There's pistachio and cocoa powder, and viscous body. The acidity is subtle, but defined - like rindy citrus. The finish is like cocoa dusted almond. Great brewed coffee that works well as a SO espresso or blend base. City+ to Full City+.
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.