Roast: medium
Acidity: medium
Filling: strong
Treatment: washed
Altitude: 600-760 m above sea level.
Harvest period: October – March
Flavour notes: hazelnut, caramel, cherry, citrus, plum.
SCA rating: 84.50
Nicaraguan coffee is renowned for its very large ‘elephant beans’ – a hybrid version of the typical variety. The coffee is rich in body, with a clean and balanced flavour profile and pleasant acidity. Nicaraguan beans are excellent for black or American-style coffees and various milk-based espressos. They also make a good cold brew.
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