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Nicaragua · Los Concos EstateCoffee Beans

5.0

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Origin

  • Region: Nicaragua
  • Variety: Villa Sarchi
  • Process: Natural
  • Roast: Cinnamon Roast
  • Altitude: 1350-1650
  • Sample Batch:
  • Grower:

Flavor Notes:

It has fermented aromas, with notes of nuts, berries, and cream on the palate. When slightly cooler, it reveals dark chocolate, and the aftertaste carries a faint fermented note. The overall cup presents a full-bodied and well-balanced flavor profile.

  • Aroma: Medium
  • Cleanliness: Medium
  • Sweetness:Medium
  • Acidity:Average
  • Body:None
  • Bitterness:Average
  • Aftertaste:Medium
  • After Cooling:Average

Nicaragua · Los Concos EstateCoffee Bean Intro:



 


 

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|  Processing Method
 
This coffee bean is processed using the natural method. The natural process is the oldest and most traditional method of coffee processing, where harvested coffee cherries are placed on patios, and sometimes even directly by the roadside, to be sun-dried (taking about 27 to 30 days). The moisture is reduced from 60% to around 12%. Coffee processed with the natural method has the lowest acidity, prominent sweetness, high body, but slightly lower clarity.

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Region Intro:

Nicaragua is mainly divided into four major regions: Segovias, Matagalpa/Jinotega, Boaco and the Pacific. The Segovias region has the highest growing altitude at around 1,500-2,000, and the coffee it produces is the highest grade SHG (Strictly High Grown).

Brewing Tips:

Recommended Brewing Method: Pour Over                                                                             &

Flavor Cup Report:

Screenshot 2019-10-25 at 2.30.32 PM.png

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