The brewed coffee is packed with stewed fruit flavors, canned plum, dried fig and date, balanced bittersweetness, molasses and ginger snap aroma. City to Full City.
|Region||Dipilto, Nueva Segovia|
|Processing||Dry Process (Natural)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||69 KG|
|Cultivar Detail||Java Cultivar|
|Appearance||.4 d/300gr, 17-19 Screen - the beans are elongated and canoe-shaped, similar to Gesha|
|Roast Recommendations||City to Full City|
This lot is from the Buenos Aires Beneficio just outside Ocotal, Nueva Segovia. The emphasis here is not on the mill or region as much as the coffee variety grown, a unique heirloom type called Java (they pronounce it "hava"), sometimes called Nicajava. It is not from Java and its true origin is a bit of a mystery, an elongated and slightly pointed bean and a tree with very upright branches, reminiscent of a young pine cut as a Christmas tree. Some of these plants have green-tipped new leaves, others are bronze-colored. I first sourced this coffee over 10 years ago from the Mierisch family, and since then the seed has been planted at many farms yielding different results. More significant than the history is a unique cup character that stands out on a table of Nicaragua Caturra or Catuai coffees. The Java has a unique sweetness, often showing moderate fruit and floral notes. This dry process lot yields a particularly fruited cup due in part to processing. But even the washed Javas we've bought from Buenos Aires show dark stone fruit flavors, often like dried fruit, and dry processing amplifies those cup characteristics.
Transplanting cultivars doesn't always yield a carbon copy - especially when it comes to what's tasted in the cup. And though perhaps not a mirror image, this is one of the successes: an heirloom "Java" cultivar transplanted from one Nicaraguan farm to another. Sure, dry processing leaves a fruited mark on the cup. But the types of fruit flavors and some of the spice and tea-like characteristics can be attributed to this canoe-shaped, exotic Java cultivar. The nose boasts sugar in the raw and nut tones, as you'd expect from a nice Nicaraguan coffee. But there are also dark fruit accents peeking out from underneath. The wet aroma wafts cooked fruit in the steam, along with molasses and spiced accents that hint at ginger snap cookies. The brewed coffee is packed with stewed fruit flavors, City+ and Full City roasts delivering tasting notes of canned plum, dried fig and date as the cup cools. Middle roasts harness a balance between bitter cocoa roast flavors and sweet sugary notes, the sort of "core" coffee flavors we expect from this origin. Acidity is not screaming bright, but moderate at City roast level and adds structure and freshness to each sip. This coffee has a bit of silver skin intact, consequently producing quite a bit more chaff than some other coffees. Agitating the coffee with a spoon or your hands is a good way to detach the chaff, followed by a good winnowing to remove it.