THIS COFFEE HAS SOLD OUT. Suyatal makes a great "daily drinking" coffee, showing balanced levels of sweetness and acidity. Malt sugar and roasted nut tones give way to cocoa nib-like finish, and with a low, but structuring, acidity. City+ to Full City+. Good for espresso.
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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 scent of caramel-coated nut with a smattering of baking spices not-so-far in the distance. City roasts have a grain/savory aspect too, a bit like umami tea. Adding hot water brings up a smell that reminds me of caramel popcorn, culmination of caramel and toasted grain. The cup has a malty sweetness to it when hot, 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, building out sweetness and a bumped-up cocoa nib flavor. The acidity is subtle, yet well defined - like rindy citrus, or even fresh apricot - adding structure to the cup, and finishes with a nice flavor of cocoa dusted almond. All-in-all a nice basic coffee that brews really well, and roasting to Full City/FC+ makes for a great espresso option too.