Latest Posts

  1. Papua New Guinea

    Papua New Guinea

    Papua New Guinea is often lumped in with Indonesian coffees. But it is distinct in nearly every way.

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  2. Flores

    Flores

    Flores is small by island standards, just about 360 kilometers end to end. It is in the Indonesian archipelago, between Sumbawa and Timor islands.

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  3. Costa Rica

    Costa Rica

    If there is a problem with Costa Rica coffee, it's the fact that it can lack distinction; it is straightforward, clean, softly acidic, mild.

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  4. Dominican Republic

    Dominican Republic

    Good news, Sammy Sosa ...the Dominican produces more than mild cigars. It has a tradition of coffee production that dates back several centuries now.

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  5. Mexico

    Mexico

    Mexican coffee originates from South-central to Southern regions of the country.

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  6. Uganda

    Uganda

    he variety of wild Robusta coffee still growing today in Uganda's rain forests are thought to be some of the rarest examples of naturally occurring coffee trees anywhere in the world.

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  7. Nicaragua

    Nicaragua

    Nicaraguan coffees have a wide range of flavor attributes. Some cup like Mexican coffees from Oaxaca, others have a more pronounced acidity.

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  8. El Salvador

    El Salvador

    El Salvador coffee had a poor reputation for years, marred mostly by the inability to deliver coffee of high quality within an unstable social climate.

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  9. Panama

    Panama

    Coffee from Panama was once overlooked and under-rated, but not any longer.

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  10. Ethiopia

    Ethiopia

    Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild.

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  11. Decaf

    Decaf

    Green coffee is decaffeinated before roasting. This process changes the color of the green coffee: it varies from light brown (Natural and CO-2) to green-brown (MC and Swiss Water Process -SWP- decafs).

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  12. Australia

    Australia

    Okay, it is a continent and an island. But how do you classify Australian coffee?

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Nicaragua

Nicaragua

Nicaraguan coffees have a wide range of flavor attributes. Some cup like Mexican coffees from Oaxaca, others have a more pronounced acidity. Some are mildly citrusy and bright, such as the coffees of Dipilto in Nueva Segovia department. The botanical cultivars utilized are traditional: Typica, some Bourbon and Maragogype dominate, along with Caturra and Pacas. There is some of the less desirable Catimor varietal, but many farms removed it after the "catimor craze" 10-20 years ago passed.

When in season, we offer some new "exotic" cultivars too: a Pacamara, a "Java" cultivar and the large bean Maragogype. Pulp Natural process is also a variation that gives the cup great body and a slightly rustic fruited layer. It seems that many of the growers in Nicaragua, sensing that the value of their Caturra coffees reaches a certain ceiling and rises no further, are trying many combinations of coffee variety and processing to command higher prices. We value the approachable sweetness and restraint of wet-processed old-style varietals like Bourbon and Typica, and their offspring like Caturra. We feel that an occasional foray into the exotic is fine, but people want to drink these classic coffees more often than unbalanced, one-off, odd coffees. So we like to see growers focus the core of their efforts toward these sweet and elegant coffees, not the flash-in-the-pan varietals or processing experiments.

If you are a fan of a heavy Full City or Vienna roast (in either case, you are letting the 2nd crack start and you stop the roast before it gains its momentum), then you really need to try a Jinotega or Matagalpa Nicaraguan at that roast level. They have enough body to stand up to dark roasts and the great balance and pungent bittersweetness is unparalleled! Roasted to Vienna stage, these coffees can make excellent and unique single-origin espresso.

 

Nicaragua coffee offerings

 

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