|Roaster Location:||Sacramento, California|
|Coffee Origin:||Ocotal, Nicaragua|
|Est. Price:||$18.50/12 ounces|
|Review Date:||February 2016|
Sweetly spicy and complex. Nutmeg, baker’s chocolate, Asian pear and a hints of lavender and peppermint in aroma and cup. Gentle, round acidity; syrupy-smooth mouthfeel. Pear, mint, lavender and baker’s chocolate all carry into a savory, richly drying finish.
Produced from the Maracaturra coffee variety, a cross between the compact-growing Caturra (itself a mutant of the heirloom Bourbon) and the rare, huge-beaned Maragogipe, making it a parallel variety to the better-known Pacamara, a cross between Maragogipe and Pacas (also a mutant selection of Bourbon). Processed by the honey method, which means that the outer skin 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. Temple Coffee is a quality-focused retail and wholesale specialty roaster active in Sacramento, California since 2005. Committed to sourcing, roasting and brewing the finest coffees, Temple features coffee from distinguished single estates and cooperatives around the world. Visit www.templecoffee.com or call 916-454-1282 for more information.
Who Should Drink It
Those who value the deep, savory-sweet complexity of a fine Maracaturra/Pacamara-style cup.
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