Nicaragua
Nicaragua
Certification/Grading: SHG/EP
Roast: Medium
Tasting Profile: Cocoa, floral and citrus tones.
Grower: Smallholder farmers from Molino Norte
Variety: Yellow and Red CAtuai, Catimor & Parainema
Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900-1590 M
Soil Type: Clay Minerals
Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds
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SUMATRA - ADDITIONAL INFORMATION
SUMATRA - ADDITIONAL INFORMATION
Tasting Profile -
- Flavor Notes: Earthy, herbal, spicy, chocolate, cedar, and dried fruit.
- Body: Full-bodied, syrupy.
- Acidity: Low to mild.
Certification/Grading - Mandheling (often used for high-quality Sumatran coffee) or Gayo, depending on the region.
Roast - Medium-Dark
Grower - Smallholder farmers in cooperatives, typically from Sumatra's Aceh or Lintong regions.
Variety - Arabica varieties, including Bourbon, Typica, and Catimor.
Region - Aceh, Lintong, and Mandheling (northern and central areas in Sumatra, Indonesia).
Altitude - 1,100–1,300 meters above sea level
Soil Type - Volcanic loam, rich in nutrients.
Process - Wet-hulled (known locally as "Giling Basah") contributes to its earthy and unique flavor profile.
Sumatra coffee is beloved for its bold, distinctive characteristics and complexity, making it a standout in the world of coffee.
