A bold, sweetly acidy coffee with a shifting, subtle complexity. In the aroma low-toned, lushly rich fruit (apricot, papaya, even banana) leaning toward milk chocolate. In the cup brighter and higher-toned, with lemon, flowers and continued suggestions of milk chocolate. Rounds and richens as it cools, the fruit tones landing somewhere near cherry.
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We found 147 reviews that match your search for nicaragua. Coffees are listed in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Low-key and rich. In the aroma fresh-cut cedar and caramel, with a shimmer of crisply temperate fruit, pear perhaps. In the cup the low-toned acidity is sweet, the mouthfeel round. The cup is a bit monotoned when hot, but as it cools it opens up beautifully, revealing a deep, black-cherry-toned fruit. The finish is slightly heavy.
A past-crop green coffee that faded badly in storage before roasting. The dominating character is a pungency that reads as sweet pine in the aroma and a rather salty spice in the cup.
Complexly fruity and richly floral coffee - papaya, lemon, coffee fruit, hints of dusk-blooming flowers and chocolate, all ride a strong, balanced structure: good body, smooth mouthfeel, supple, sweet acidity.
Lovely, lyric coffee. Distinct apricot and milk chocolate notes in the aroma. In the cup sweet, balanced, with a delicate acidity lifting on rich undercurrents of bittersweet chocolate and apricot-toned fruit. For such a lyric coffee the finish is surprisingly long and bracing.
Delicately pungent, richly balanced aroma with excellent dimension and tickles of pear and chocolate. Comfortable in the cup, balanced, with an almost sugary sweetness. Caramel and chocolate undercurrents, but basically a coffee that charms with quiet completeness rather than excites with complexity.
High-toned fruit - pineapple or tamarind - in the aroma. In the cup medium bodied and mid-toned, with refined, sweetly smooth acidity and subtle, subdued notes of nut, orange and tamarind.
Intensely sweet, round fruit swoons toward milk chocolate in the aroma. Simplifies in the cup, the aromatics dominated by an intense acidity that is properly sweet but -- perhaps owing to its sheer intensity -- lacks an impression of depth and fruit.
The aroma is rather flat and charred, but the cup is sweetly roasty with some nut and cleanly bracing burned tones, together with a sweetly tart fruit -- orange perhaps, or ripe pineapple.
Mid-toned, pungent aroma with fresh cedar, cherry, and chocolate-caramel notes. In the cup delicate, roundly sweet, with floral and high-toned fruit notes -- think floral-scented caramels.
Roundly and sweetly pungent aroma, rich with walnut and cherry-toned chocolate. Simplifies slightly in the cup, but remains buoyant and cherry-toned, a giggly, meadowy sort of coffee. Light-footed but rich finish.
Deep, rich, quietly complex aroma, with hints of cherry-toned fruit, chocolate, and leather. Loses its smile and turns quite serious in the cup, with a fullish body and powerful but sweet acidity. Once past the aroma, little nuance.
Deeply roasty in the aroma with grapefruit top notes and apricot and spicy chocolate undercurrents. In the cup sweet and complexly rich with chocolate and a caramelly fruit. A slight sharpness in the cup turns distinctly astringent and bitter in the finish.
Deep and balanced, smooth in mouthfeel, low in acidity, rich with sweet wine- and chocolate-cherry-toned fruit and a resiny hint of cedar. Nominating reader John Outler applies the technical tasting term "Yummy!" to this coffee before continuing "Perfect intersection between dark and light [roast]. Not too bitter."
Relatively light roasted but deep toned, with big body, rich, cabernet-like acidity, and a black-cherry fruit that saturates the profile from bottom notes to top. Timothy's Director of Coffee Bill Herne praises its "complex flavor and sweet finish."
Extraordinary, luxurious coffee, lushly sweet yet vibrantly acidy, with ripe, opulent fruit tones and delicately intense floral high notes. Utterly free of bitterness or astringency. Perfectly roasted, and as extravagantly complex as the very finest East Africa coffees. Nominator David Lubertozzi of Berkeley raves about its "amazing body and milk-chocolateyness," and confesses he enjoys it even better cold than hot -- always a sign of an exceptional coffee.
The aggressive dark roast simplifies this naturally sweet, chocolaty coffee and turns it a bit monolithic. A deep-toned, dry, chocolate-nuanced roastiness dominates, relieved by only a tickle of sweetness. The finish is richly bittersweet, but hints at rubber as the cup cools.
The aroma is remarkable: rich, sweet, caramelly, complete. In the cup substantial, brightly rich, with tickles of citrus and cocoa. The chocolate-toned finish sits rather heavily on the palate.
A dominating roast flushes out most nuance, but imparts a pleasantly dry, cocoaish character to an elegantly crisp cup. Gently austere.
Subdued, low-toned, smooth, full, round. Very little at the top of the profile, but a rich, fat fruitiness in the middle. Giddy suggestions of guava darkened toward cocoa and cherry as the cup cooled.