Nicaraguan Organic Coffee Beans

Nicaraguan organic coffee is a great all-rounder bean. Meaning whether you like your coffee black, with milk, filtered, or through an espresso machine, it will always taste delicious. With a sweeter finish than the African origins, these Nicaraguan coffee beans deliver flavours of cocoa and nuts with a soft apricot finish.

These beautiful organic coffee beans, grown in the mountainous San Juan del Rio Coco regions of Nicaragua, by the Cooperativa Agropecuaria Reyna del Café a collective of 165 members on 800 hectares of land.. Nicaragua is known as a very tropical region located in Central America but the North-Central highlands area have a cooler climate in which the best quality coffee is grown, as the beans develop slowly to result in a denser, high quality bean. The regions are often referred to as having an “eternal spring” or an all-year spring with temperatures ranging between ~24-26 degrees Celsius which definitely comes through in the flavours.

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Tasting Notes

This natural microlot coffee has delicate raspberry and floral honey notes. With milk, it finishes with sweet malt, vanilla, and hazelnut flavour.

This is another ALL-ROUNDER coffee, which means it tastes great in a long black but still preserves all of the flavors in a milk-based coffee.

Best for: Everything
Body: Silky
Acidity: Raspberry
Roast: Light to medium
Flavours: Honey with malt and vanilla finish