Nicaraguan coffees have a wide range of flavor attributes. Some cup like Mexican coffees from Oaxaca, others have a more pronounced acidity. Some are mildly citrusy and bright, such as the coffees of Dipilto in Nueva Segovia department. The botanical cultivars utilized are traditional: Typica, some Bourbon and Maragogype dominate, along with Caturra and Pacas. There is some of the less desirable Catimor varietal, but many farms removed it after the "catimor craze" 10-20 years ago passed.
El Buey is a mild cup, with a raw sugar sweetness and balanced sweet/bittersweet tones. It produces a low-acid cup, but the profile is accompanied by a background note of tart apple that provides a hint of vibrance. Finishes with flavors of cocoa powder and roasted nut. City+ to Full City+.
Llamada is a mild cup, caramel and nougat sweetness, roasted nut. Light roasts have light tea elements, and Full City is thick with toffee and nut flavors. Would make a great espresso blend base (or try as single origin). City+ to Vienna. Good as Espresso. Learn More