Nicaragua: Continuity and Innovation

Full, deep, syrupy. Aromatic wood, dark chocolate, almond, orange in aroma and cup. Rich, roundly expressed acidity, big body. Long, sweet, slightly drying finish saturated with dark chocolate and orange.

Fine structure and balance throughout. The quietly complex aromatics – orange, nut, fresh-cut fir, lavender-like flowers, caramel – are pleasing and persistent, but the excellence of this coffee resides above all in its fine structure – sweet-toned acidity, silky mouthfeel, long, perfectly clean, flavor-saturated finish.

Big, intense dried-in-the-fruit profile. Berries, brandy, port wine, dark chocolate, cedar, cocoaish chocolate. Gently bright acidity; lively, lightly syrupy mouthfeel. The aromatics simplify and the mouthfeel tightens very slightly in the finish, but overall an exciting, flamboyant coffee with very little downside to the sweet, fruit-enhancing ferment.

Deep-toned, rose-like floral notes dominate aroma, cup and finish, with fresh-cut fir, nectarine-like fruit and ripe lemon complications. Intense, sweetly tart acidity; silky mouthfeel; long, rich finish.

A deep, rich, intense acidity dominates the profile. Complex lemon-and-orange citrus, fresh-cut fir, ripe tomato in aroma and cup. Impressively rich, syrupy mouthfeel. Clean, dry finish.

Deep-toned, savory sweet. Nougat-like almond, port wine, leather, cedar in aroma and cup. Tartly rich acidity, smooth mouthfeel, balanced though simple finish.

Sweet-toned, round, deep. Roasted nut, grapy fruit, dark chocolate, a brightening hint of lemon. Soft, muted acidity; syrupy mouthfeel; smooth finish.

A darkish roast develops roasted nut, cedar and buttery chocolate notes in aroma and cup. Quiet, roast-rounded acidity; syrupy mouthfeel. Chocolate carries into a sweet, slightly drying finish.