Nicaraguan coffee is renowned for its well-balanced flavoured profile, medium to smooth body, and citric acidity.
Grown on mountainside ‘’fincas’’ (farms) at 1100 to 1600 meters above sea level the coffee from Nicaragua is characteristic of Central American coffee in general, although typically milder in acidity.
This high roast Nicaraguan is dark and strong, yet subtle in flavour with a balanced sweetness and nutty notes with a hint of vanilla. Makes a great espresso, and is lovely in cafetieres and filters.
Beans: Arabica
Process: Washed
