Expect smooth, medium-bodied flavour and balanced acidity with notes of cranberries, jasmine and dark chocolate. This single origin is a fan favourite for many palettes – experienced and novice alike.
Tasting notes
Acidity (1-5): 2
Bitterness (1-5): 1 1/2
Body (1-5): 4
Aroma: sweet, cacao, plum, brown sugar
Flavour: dark chocolate, cranberries, jasmine, plum
Bean processing and origin information
Origin: Nicaragua
Region: Rajuanse Estate, Matagalpa, Nicaragua
Varietal: H1 (Centroamericano)
Processing method: Natural
Altitude: 1100-1200 masl
Cup score: 84.75
Brewing recommendations
Our head roaster recommends enjoying this medium to dark roast using a pressurised extraction method such as an Aeropress, Bialetti (“Moka Pot”), or portafilter espresso machine. However, a pour-over method or even a French press would be perfectly suitable for this roast due to it’s smooth and rich flavour profile.
We always recommend ordering “whole beans” for that extra flavour and “crisp” freshness you won’t get from store-bought coffee. The Speciality Coffee Association recommends grinding only the amount of coffee to be used during the brew and grinding no more than 15 minutes before brewing. You’d be surprised the difference in freshness, aroma and flavour these changes will bring to your cup.
Mark –
This is an excellent coffee, perfectly roasted! Full bodied aroma makes even preparing this coffee a joy, and drinking it is even better! I love the fact that it is freshly roasted, and you can taste that it hasn’t sat on a shelf for months. This is now my go to coffee!