Nicaragua Buenos Aires Mill -Los Pinos

Los Pinos is a crowd pleasing cup: big body, mild acidity, and lasting bittersweetness. Full City finds a nice interplay between layered sugars, nut notes and bittersweet roast tones. City+ to Full City+. Good for espresso and blending.

In stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Ocotal
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date June 2019 Arrival
Lot size 40
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Caturra, Catuai
Grade SHG
Appearance .6 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This coffee comes from a mill we regularly buy from in the Ocotal area of Nicaragua, the Buenos Aires mill. We're continually impressed by the organization and attention to detail at the mill, and at the farms they run in the surrounding mountains: Buenos Aires, La Laguna, El Carmen, Santa Helena, and Acopio Suyatal. This lot they call "Los Pinos", which refers to a vast land area covered in pine trees that you pass through along the mountain road between the town of Ocotal and their farm Buenos Aires. It's a beautiful site, and not to mention has a fresh smell of the pine trees towering on the hillside. Los Pinos is a blend of separations from all of their farms, in this case allowing us to buy a larger quantity than many of the other small lots we secured. Their farms range in altitude from 1100 to 1600 meters, and are planted mostly in Caturra and Maracaturras, however the latter are not mixed into Los Pinos.

Los Pinos is a pleasantly mild Nicaraguan coffee, nothing wild or exotic about it. This is a coffee for those who look for mild acidity, a sweetness most developed in middle to dark roasting, and who appreciate interplay between layered sugar and roast tone bittersweetness. From fragrance to brewed cup, you can expect a matrix of roasted nut and cocoa tones - almond and pecan - and bittersweet Baker's cocoa accents that fluctuate with roast development. A real crowd pleaser in the middle roasts, body and sweet to bittersweet flavors dominating the cup. 2 parts dry process Brazil with 3 parts La Laguna yields a sweet, bodied Latin American blend, more than suitable for brewing and espresso. Espresso is where the blend really excelled: intense bittersweet cocoa in the front end, fading to flavors of fruit leather (like fruit roll ups!) in the long aftertaste.