Nicaraguan Coffee
A smooth body blend, with a crisp, fruity after taste and has aromas of Orange, Citrus & Chocolate. Nicaraguan Blends have been noted to be very similar to its American counterpart, but have been known to give off more flavour Characteristics and tends to be slightly milder than American coffee
information on our Nicaraguan sourced coffee
Country - Nicaragua
Region - Jinotega
Altitude - 1000-1250 M.A.S.L
Variety - Caturra, Marsellesa
Harvest - December - May
Process - Honey and Natural
Marsellesa is a cross between Hybrido de Timor and Villa Sarchi as part of a pedigree selection process in Nicaragua with an eye to cup quality as well as Rust resistance. It also sits as part of the WCR Verified program.
The coffee is picked and processed at the farms own wet mill, before being taken as wet parchment (or as cherry if a natural coffee) to the dry mill. It is here that the drying beds are located, stacked three or four layers high to control temperature and humidity as required for the processing method.
As the coffee dries it is moved gradually lower and lower in the drying facility until it is ready for dry milling and bagging for export.
