Nicaragua Estate

Description

With a medium to smooth body and a distinct but mild acidity, Nicaraguan coffees reviews indicate it provides rich yet subtle flavors, balanced sweetness, with a nutty bouquet that often exhibits notes of vanilla.

• Growing Altitude: 1,100 – 1,600 meters above sea level
• Arabica Variety: Bourbon, Caturra, Pacamara, Maragogype, Maracaturra, Cutaui, Catimor
• Harvest Period: October – March
• Milling Process: Honey / Natural / Washed, Sun-dried
• Aroma: Sweet (caramel), Chocolate, Citrus
• Flavor: Floral, Citrus (lemon), Chocolate
• Body: Smooth
• Acidity: Bright, Citric