Description
An assortment of different processing methods and unique coffee strains from two of our favorite farms in Nicaragua- Selva Negra and El Pastoral.
A half pound each of:
Nicaraguan Org. SHB EP Jinotega – Finca El Pastoral – Honey Processed
A wonderful cup from light to dark. Light roasts have a lot of sweetness upfront, just a hint of lemony-citric and floral, which fades quickly on the tongue to a mellow nutty, slightly malty cup profile. Medium roasts taste a little thicker and hide that slight citric crispness of the lighter roasts. Rich, smooth nutty/malty tones. Darker roasts retain the sweet, smooth and rich profile nicely, adding a little complimenting roasty and smoky tone to the cup.
Nicaraguan Org. SHB EP Jinotega – Finca El Pastoral – Natural Processed
A sweet and fruity cup; best at a light to medium roast. Light roasts are lemony and floral upfront which fade to stronger red fruit and balances with a hint of rustic chocolaty darker tones. Medium roasts clean up the more rustic chocolaty tones which many will like but also reduce the sweetness and fruity factor of the cup, becomes a little fuller bodied with low acidity with good mouthfeel, fruity factor pops out more as the cup cools. Darker roasts get a bit edgy with semi-sweet smoky and roasty notes, finishes with almost a bit of an oaky barrel aged tone.
Nicaraguan Premium Selva Negra – Parainema Honey Processed
A very clean and sweet cup of coffee. Medium to full bodied with just a little hint of acidity. Lighter roasts produce a delicate cup; hint of citric & floral tones combining with a malty, slightly herbal darker tone. Medium roasts are where the fuller body becomes more noticeable and the malty factor pops out much more, rids the cup of the herbal tones. Darker roasts produce a very cool sweet malty and smokey type cup – much fuller bodied with a bit more strength to it, still very sweet edged which many will love.
Nicaraguan Premium Selva Negra – San Felipe – Geisha Washed Processed
Great light to medium roast coffee. Although we have carried the San Felipe lot for years, having the Geisha separate this season has brought a ton of new tastes. East to tell the difference when compared to the other strains Selva Negra grows. Best at the light to medium roast level, these beans have a bit more acidity than anything else from Selva Negra. The cup is very floral and citric especially at lighter roasts. Not quite jasmine floral, a little more traditional citric, but very tasty; delicate and sweet edged. Where one can see the prime Geisha attributes is in the darker tones of the cup, black tea spice jumps right out. Light roasts are heavy on the citric and floral balanced just a touch of tea like spice with herbal overtones. Medium roasts are where most will want to shoot, defined tea like spice with some sweet crisp floral upfront. Darker roasts turn a bit plain, still very drinkable but not much uniqueness.
Nicaraguan Premium Selva Negra – Yellow Catuai – Natural Processed
A very cool exotic cup – best at the light to medium roast points but tasty from light to dark. The cup is full of fruit forward tones, strawberry/stone-fruit like, with some nice and crisp acidity upfront (floral/lemon), balanced with a nutty/malty dark tone. As one pushes more into the medium to borderline dark roasts, the acidity is muted up and that classic malty profile comes out in the cup with just a bit of red fruit accent, will appeal more to those lower acidity fans, or those who traditionally prefer washed processed coffees. Folks who are not into over the overly fruity and acidic cups might want to look at the other Selva Negra offerings.
Nicaraguan RFA Selva Negra – Washed Processed
A very nice and super fresh batch of their traditional farm aggregate. A little hint of citrus floral upfront balanced with nice complex malty tones. Great everyday drinker at a medium roast, balanced with a sweet edge. A heftier cup at the darker roasts and equally as tasty, fuller bodied with strong malty and smoky tones but still retains that sweeter edge to it.
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