It’s hard to say there is one defining characteristic of Nicaraguan coffee. Some have the balance and “crowd appeal” of Mexican coffees from Oaxaca, mild milk A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of chocolate. But what type? There are so More roast tons. The coffees of Matagalpa come to mind. Others have a more pronounced Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may More: Some are mildly Qualities in coffee that are reminiscent of a citrus fruit; orange, lemon, grapefruit, kumquat, etc.: Qualities in coffee that are reminiscent of a citrus fruit; orange, lemon, grapefruit, kumquat, etc. Usually these terms imply a More and light bodied, such as the coffees of Ocotal and Dipilto.
The botanical cultivars utilized are usually old, traditional selections: Typica, some Bourbon and Maragogype dominate, along with Caturra and Pacas. There is some of the less desirable Catimor types too, but many farms removed it after the “catimor craze” 10-20 years ago passed. Catimor is a broad group of cultivars derived from a Hibrido de Timor (HdT) and Caturra cross, highly productive, sometimes with inferior cup flavor. The main issue is the Robusta content in HdT, although this More is a family of coffee varieties with some Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world’s commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use More genes mixed in with Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible More, and while it produces a lot of coffee and has some plant disease resistant, it doesn’t generally cup as well as other pure Arabica varieties.
When in season, we offer some new “exotic” cultivars too: a Pacamara, a “Java” cultivar and the large bean Maragogype. There’s also the large bean Maracaturra (as the name implies a cross of Maragogype and Caturra varieties). It can have the depth of Maragogype and a citrus like accent. These coffees are all “spontaneous” mutations, not produced in a lab, but by natural cross-pollination events on farms.
Processing variations are now popular in Nicaragua too. Pulp Natural process is also a variation that gives the cup great body and a slightly rustic fruited layer. Pulp Natural is also called “honey coffee”, simply because the fruit left on the bean when drying is often yellow and sticky like In coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This form of sweetness is largely a dynamic More. Dry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun with the green bean inside. Later it More coffee is gaining popularity too.
It seems that many of the growers in Nicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other balanced Central American and South American high-grown More, sensing that the value of their Caturra is an Arabica cultivar discovered as a natural mutant of Bourbon in Brazil in the first decade of the 20th century, but wasn’t studied until 1937. It has a good yield potential, but was More coffees reaches a certain ceiling and rises no further, are trying many combinations of coffee Hibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease More and The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). More to command higher prices.
We value the approachable Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly desirable quality, and the green bean has More and restraint of wet-processed old-style varietals like A coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between “Sumatra” and Red Bourbon, originally grown in Brazil. It was developed More and Typica, and their offspring like Catimor is a broad group of cultivars derived from a Hibrido de Timor (HdT) and Caturra cross, highly productive, sometimes with inferior cup flavor. The main issue is the Robusta content in HdT, although this More. We feel that an occasional foray into the exotic is fine, but people want to drink these classic coffees more often than unbalanced, one-off, odd coffees. So we like to see growers focus the core of their efforts toward these sweet and elegant coffees, not the flash-in-the-pan varietals or processing experiments.
If you are a fan of a heavy Full City or Vienna roast occurs at the beginning of second crack. The Vienna stage is where you begin to find origin character eclipsed by roast character.: Vienna roast occurs at the beginning of second crack. The Vienna More (in either case, you are letting the 2nd An audible popping sound heard during roasting. In coffee, one refers to “first crack” and “second crack,” which come from two different classes of chemical reactions.: An audible popping sound heard during roasting. In coffee, More start and you stop the roast before it gains its momentum), then you really need to try a Jinotega or Matagalpa Nicaraguan at that roast level.
They have enough Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing More to stand up to dark roasts and the great Suggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony and proportion of qualities, and perhaps a More and Refers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called “spicy”, meaning a sharp or biting character, but not unpleasant. Bittersweet tangy roast flavors More bittersweetness is unparalleled! Roasted to Vienna stage, these coffees can make excellent and unique single-origin A small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is a working definition for espresso: A small More.
Nicaragua produces fairly large volumes of wet-processed coffee. There can be a very “commercial quality” approach to this system in many cases.
Farmers will process their individual lots, fermenting the small amount in a bin or plastic buckets, then partially dry the coffee. The “humid” coffee is bagged up and sold, sometimes through middlemen called “coyotes,” to the larger mills.
The coffee is often trucked to lower, hotter areas like Esteli, where it is unbagged onto plastic tarps to dry on the ground.
There are many problems with handling the coffee like this, particularly that the partially dry Green coffee still in its outer shell, before dry-milling, is called Parchment coffee (pergamino). In the wet process, coffee is peeled, fermented, washed and then ready for drying on the patio, bed, or a mechanical More coffee can become Off aroma and flavor that reminds one of a dank, moldy closet. This flavor can hint at a dangerous coffee mold and should not be consumed.: Off aroma and flavor that reminds one of a More or moldy in the bags, and when finally dried it is at extreme high temperatures. The system is built for expedience and speed, not quality.
Yet there are many farms that process their own coffee, along with neighbors, taking great care in A key part of the wet process of coffee fruit is overnight fermentation, to break down the fruit (mucilage) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation must More and drying.
There are nice coffees from the areas of Matagalpa and to some extent Jinotega, old names when it comes to quality coffee. But we prefer the state of Nueva Segovia in general, between the city of Ocotal and the border with Honduran coffee was absent from the top ranks of the Specialty market, but that has changed. It has all the environmental factors on its side: soil, altitude, climate. All it’s neighbors have sophisticated coffee production: More.
This area has great altitude and climate for quality coffee, and seems to be our area of focus in recent years.