Nicaragua Brown Bean

Jinotega sits high and cool, and the coffee here grows under a canopy of native shade trees that slows the cherries down through a long ripening season. Slow ripening means denser seeds, and denser seeds mean a cup with more to say. This is a fully washed lot, fermented in tile tanks overnight and then dried on patios, which strips away the fruit and leaves the underlying structure of the coffee exposed.

The result is the most straightforwardly satisfying coffee we stock: nutty, chocolatey, sweet in a dependable way rather than a showy one. We roast it medium, right in the middle of the development window, so it works equally well in a drip machine at seven in the morning and in a cortado at four in the afternoon.

It is also the best value on the shelf, which is why it is the bag most of our regulars carry home on a Saturday.

Tasting notes

Roasted almond, baker’s chocolate, and brown sugar
Gentle apple acidity, medium-full body
Clean, dry finish that invites the next sip
Forgiving in drip, press, and espresso alike