Nicaraguan FT Org. Reyna Del Cafe SHG EP

Burman Coffee Traders

Details

Origin

Nicaragua

Process

Washed

Roast Suitability

Description

A wonderful, fresh and high grown Nicaraguan daily drinker. Co-op production from an ethical and sustainable co-op of small holders called COOPAREC. COOPAREC R.L invests in critical infrastructure, encompassing road improvements and the establishment of local warehouses. COOPAREC R.L. also provides comprehensive technical support to farmers. This encompasses guidance starting with seed selection and extends to valuable assistance in navigating the organic certification process. Through COOPAREC R.L. producers gain access to credit and income diversification programs like projects to increase production of organic fertilizers or beekeeping initiates. Tasting Notes: Works well light to dark but we liked it best at a standard medium roast. Smooth and sweet, lower acidity, a fuller body, good mouthfeel with rich malty tones. If you take it a little lighter, picks up some lemony/floral crispness, can bring out a little hint of caramel and slight floral overtones, but risks a little more grassy contrast versus malty. Darker gets a little roasty tasting but its a compliment to the sweeter malt like tones, works nicely for a sweet edged classic tasting dark roast bean. Roasting Notes: Easy to roast and versatile coffee. Medium to low chaff and even roasting. Medium roasts are nice for a daily drinker, a little more body and a bit smoother. Works nicely dark as well, good base for espresso blends or cold brew. The classic Nic profile is always one of my favorite dark roast coffees. Nicaragua’s rich coffee culture is deeply rooted in cooperative structures, particularly to support small farm production. A prime illustration is Cooperativa Agropecuaria Reyna el Café de San Juan R.L (COOPAREC R.L), with dedicated coffee producers located in the municipality of San Juan del Rio Coco, Department of Madriz. These producers follow organic farm management practices on farms that are typically cultivated coffee on just a few acres of land intercropped with shade trees, bananas, corn,