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Introduction to the Flavor characteristics of Nicaraguan Masayesa Coffee. _ is the coffee bean delicious?

Published: 2025-12-11 Author: World Gafei

Last Updated: 2025/12/11, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Marsellesa Masayesa this is a new variety developed locally in Central America and Nicaragua. A variety derived from the cross of Sarchimor and Villa Sarchi through a rigorous pedigree screening process. Until 2012, the Marsellesa variety is available.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Marsellesa

This is a new breed developed locally in Central America in Nicaragua. A breed derived from the cross between Sarchimor and Villa Sarchi through a rigorous pedigree selection process.

Until 2012, Marsellesa varieties began to establish commercial scale cultivation land.

Main features ( Marsellesa vs. Caturra):

1. Aroma: fruity notes and floral notes

2. Acidity: medium balance

3. . Texture: Similar to Caturra

4. Overall very sweet, sweeter than Caturra

2014, No. 18, C.O.E. Winners Manor: Mizunoku Manor

·Country: Nicaragua

·Production area: Nova Sagavia

·Breed: Masayesa

·Treatment method: full washing, sun drying

·Grade:SHB High Altitude Extreme Hard Bean

·Flavor description:

Dry fragrance: honey, almond, wild ginger flower, sweet flower fragrance, fruit fragrance

Wet aroma: caramel, sugar cane, nuts, cream, hazelnut, chocolate

Sip: cream, vanilla, chocolate, caramel, lychee, delicate sweet and sour

·Introduction: Masayesa is a new variety of Arabica, is this year's coffee show younger brother cupping of many coffee in a very bright eye, give me the feeling is "sweet, sweet, sweet" very sweet, sweetness is very high! The acidity is also very bright and delicate, worth recommending to everyone!

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