Nicaragua is a fairly new entry into the coffee export world (the late 1800s, which qualifies as “fairly new” in the world of coffee!), and has made quite a splash already. Some experts say that this coffee can give Kona a run for its money, but only time will tell.
The SHG (Strictly High Grown) grade here is especially important, as the highest grown coffees of Nicaragua do not develop the high acidity that is associated with many Central American coffees. This is a very well-balanced cup featuring a mild body, light acidity, and excellent aroma.
Roasting is a heat process that unlocks the aroma and flavor of green coffee beans. Roast Levels indicate the color, profile, & general characteristics of coffee beans resulting from the roasting process.
REGION: Central America
A pleasing & vibrant brightness that enhances a coffee’s flavor. Often described as a lively, crisp, tart, or sharp taste.
The tactile sense of consistency and thickness in the mouth, distinct from aroma and taste.