Nicaragua Single Origin Coffee Beans 250g

Nicaraguan farmers will process coffee on their own farms usually comprised of 10+
hectares. Coffee cherries are hand-picked from sunrise until 3pm. Pickers bring all of
the cherries back to the farms’ wet mill where it is weighed and pulped. The beans
are left to ferment aerobically - no water overnight for 12-18 hours depending on the
farm’s altitude and ambient conditions. Coffee is then sun-dried for 9-11 days until
the moisture content reaches 11.5%, making this Caturra one of the most versatile
sought-after coffee varieties on the market. This specific Nicaraguan Matagalpa
coffee offers a rich profile, featuring dark chocolate and the zesty brightness of citrus
fruits, reminiscent of a chocolate orange. Subtle cherry undertones and a hint of
marzipan add depth and a touch of sweetness to this complex and satisfying brew,
balancing acidity with sweetness perfectly.