Description
One of the highest grown coffees of Central America, at over 1250 m, this is a full-bodied coffee with a crisp brightness. Strong chocolate flavours evolve into fruity notes of cherry, orange and plum with a salted caramel sweetness, praline and spicy nuances. A lingering aftertaste with a nutty aroma makes for a great cup.
Region: Madriz, Nicaragua, Central America
Tasting Notes: Salted Caramel, Orange, Plum
Roast Degree: 8/10 – Medium Dark
Varietal: Bourbon
Altitude: 1200 masl
Process: Washed
Recommended Equipment: Moka Pot, Espresso Machine, Aeropress
Size: 125 gms
