|Roaster Location:||Boulder, Colorado|
|Coffee Origin:||Nueva Segovia growing region, Nicaragua|
|Est. Price:||$20.00/12 ounces|
|Review Date:||December 2017|
Sweetly pungent, richly savory-toned. Blackberry jam, roasted cacao nib, rhododendron, sundried tomato, nougat in aroma and cup. Sweet-savory structure with crisp, floral acidity; viscous, lightly syrupy mouthfeel. The finish is sweet-toned and balanced, with lingering notes of berry and cocoa.
This coffee tied for the fourth-highest rating in a tasting of holiday coffees for Coffee Review‘s December 2017 tasting report. Comprised entirely of the much admired, bold-bean Pacamara variety of Arabica, a cross between the giant-beaned Maragogipe variety and Pacas, a selection of the heirloom Bourbon. Processed by the honey method, which means that the outer skin of the coffee fruit is removed as it is in the wet or “washed” process, but at least some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. Los Congos, established in 1997, is an award-winning farm run by the Paguaga family, leading Nicaraguan coffee producers for several generations. Dragonfly Coffee is a Boulder, Colorado-based micro-roaster that produces high-quality coffees and supports worthy causes. Visit www.dragonflycoffeeroasters.com or call 303-579-2154 for more information.
An umami-driven Pacamara coffee, with a throughline of berry and sundried tomato notes: sweet and savory in harmonious balance.
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This review originally appeared in the December, 2017 tasting report: 2017 Holiday Gift Coffees