Nicaragua Whole Bean

This is our flagship Nicaraguan coffee, grown above 1,400 meters on a single estate and picked in two passes so that only fully ripe cherries make it to the wet mill. It is sold whole bean and only whole bean. Ground coffee loses most of its aroma within about fifteen minutes, and this lot has too much of it to give away at the register.

Washed and sun-dried, it lands somewhere between the brightness of an African coffee and the comfort of a Central American one: a clean citrus lift at the front, a deep cocoa body underneath, and a finish that stays sweet long after the cup is down. We roast it medium-light and bag it within forty-eight hours of the roast.

Grind it just before you brew, keep the beans in the bag with the valve rather than the freezer, and use it within a month. A burr grinder makes more difference here than any other piece of equipment you own.

Tasting notes

Orange zest and green apple at the front
Dark cocoa and toasted walnut through the body
Crisp, balanced acidity with a long sweet finish
Superb as espresso; equally good in a Chemex