The cup
☕ Tasting Notes: A well balanced cup. Sweet and chocolatey at the base, brightened acidity.
🧼 Process: Washed
🌱 Altitude: ~1200 masl.
"Coffee was introduced to Nicaragua in the late-1700s by missionaries and colonists. By the late 19th century, coffee became the country’s main export. Although a long history of political unrest, civil war and recent natural disasters have challenged the country, Nicaragua continues to produce coffee as its main crop for trade.
Additionally, the majority of coffee cultivated in Nicaragua is shade grown using organic farming practices. It has become well known as a producer of high-quality Fairtrade and Organic coffees.
In Nicaragua, coffee grading is based primarily on elevation and occasionally on screen size and cup quality. The country uses terms that indicate the altitude at which the coffee was grown - higher elevations typically produce denser beans with more complex flavor profiles because there the cherry ripens more slowly in cooler temperatures. SHG, or Strictly High Grown, indicates an altitude of aver 1,200 meters above sea level. HG, or High Grown, indicates elevations between 900 and 1,200 m.a.s.l.. EP (European Preparation) specifies that the green beans are all hand sorted to remove any defective beans and foreign material." [1]
[1] Interamerican Coffee
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The cup
☕ Tasting Notes: A well balanced cup. Sweet and chocolatey at the base, brightened acidity.
🧼 Process: Washed
🌱 Altitude: ~1200 masl.
