Nicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with 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 and 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, outperforming many other balanced Central American and South American high-grown coffees in the cup. Nicaragua coffees have a wide range of flavor attributes: Some cup like Mexican coffees from Oaxaca, others like Guatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to the United States. : Guatemalan growing regions More. Some are 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 bright, such as the coffees of Dipilto in Nueva Segovia A Department is the term used in some Latin American countries for a State or County. For example, Huila Department is the state in the South of Colombia. More. For me, Jinotega and Matagalpa coffees can demonstrate their remarkable versatility in a wide range of roasts, from light City roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in More through Full City and into the Vienna range. The botanical cultivars utilized are traditional: Typica, some 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 Maragogype is a mutation of Typica coffee and was discovered in Brazil. The Maragogype is a large plant with big leaves, low production and very large fruits (and seeds / green beans). It has been More dominate, along with 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 and Paca. There is some of the dreaded Ateng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles. More varietal, but many farms have removed it after the “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 craze” 10-20 years ago. Good Nicaraguan coffees are considered a “classic” cup: great body, clean flavor, and balance. They are unique among Centrals in the fact that the highest grown (SHG grade: A classification used in some countries in Central America, indicating the coffee was grown at an altitude above 1200 feet/4000 meters. Beans grown at a higher altitude, have a greater density, and thus a better More) do not develop the pronounced and sharp 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 of other Centrals. In season, we offer some new “exotic” USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like More coffees too, a As the name implies, Pacamara is a large bean cultivar, a cross between Pacas and Maragogype with unique flavor properties. This variant originated in El Salvador in 1958, and has spread to nearby Central American More The Spanish-language term for Peaberry is the same for "snail". See Peaberry for more information on the single bean fruit of the coffee tree. A peaberry is the rounded singular seed found in the coffee More , a longberry “Java” cultivar, and the large bean Maragogype. Pulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean, ready for export. Specifically, it involves the removal of the skin from the coffee, like More process is also a variation that gives the cup great body and a slightly A general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried Apricots from Sun Maid at the supermarket, More In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two More layer.