Single Origin Nicaragua Coffee - Exceptional Flavor from Central America

Frank’s Diary — Entry #1011 (Extended Edition)- Single Origin Nicaragua Coffee

Single Origin Nicaragua Coffee. Chocolate. Citrus. Toasted almond.

It tasted like a hammock nap wrapped in a caramel daydream.

The body? Silky. The acidity? Gentle, like a compliment from someone who actually means it or pretends they do. 

I briefly considered becoming a diplomat.

Then I knocked over the French press and blamed the altitude. - Twice.

The beans grown so high up I got altitude sass.

They were washed, sun-dried, and roasted just shy of dramatic.

I tasted peach. I tasted cocoa. I tasted the kind of balance I aspire to but never achieve.

I stared into the mug and whispered, “You complete me.”

Then I chased a moth and forgot everything I just said.

—Frank 🐾

Single Origin Nicaragua Coffee- Boring notes from the human...

Roast: Medium

Tasting Profile: Cocoa, floral and citrus tones.

Grower: Smallholder farmers from Molino Norte

Variety: Yellow and Red CAtuai, Catimor & Parainema

Region: Molino Norte, Matagalpa, Nicaragua

Altitude: 900-1590 M

Soil Type: Clay Minerals

Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds