Nicaragua Suat Akopi Ojai style deep roasting good _ how to bake Nicaraguan coffee beans

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Nicaraguan Coffee Nicaragua Finca Acopio Suyatal

Production season 2014

Variety Caturra

Dipilto, Nueva Segovia, Nicaragua in production area

Treatment method Washed, washing

Altitude-1400m

Source Sweet Maria's

Note plum / grape / dried fruit / cocoa powder / 87

Caramel coated nutty aromas, bitter tones and raw sugar in the city +, soft citrus background description, cocoa, walnut, sesame oil and hazelnut complete the balance. City + to city +. It's perfect for coffee.

Finn Acopio Suattar came to us from Dipilto, a region in a larger, Segovia department. Segovia is located on the northern border of Nicaragua, close to Honduras, providing some of the most ideal climatic areas for coffee production in Nicaragua. This particular area is made up of several small adjacent farms, which accounted for less than 30 bags last season. The farms, located between 1200 and 1400 meters above sea level, are almost entirely planted with Maracaturra trees and soybeans of Maragogype and Kaddura varieties. This coffee represents one of several real estate lots we purchased from Dipilto this year.

The dry aroma has the aroma of caramel coated nut, sweet in the city + mild side, but more developed bittersweetness when baking is closer to the whole city. There is an accented aroma of mugi-cha notes, and the middle barbecue bunches are quite straightward sweet to bitter tones. The cup has a good core coffee taste, bitter cocoa and raw sugar note the balance around the city +, and a soft citrus background note gives an impression of rindy acidity. City + and citywide barbecue show a complex layer of bittersweet cocoa and salty nuts, Baker's cocoa, roasted cocoa beans, walnuts, sesame oil, and hazelnut refined flavors. All in all, medium to medium black barbecue Suatar brews really well, our citywide barbecue is a first-class single-source coffee, and deep chocolate passes and passes.

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