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Nicaragua
Sweet & Harmonious
If Black-Honey processing were the easy road to a nectarous coffee, they’d all do it. But only a few farmers dare. The farmers remove this Arabica coffee cherry’s fruit flesh but then leave almost all its sticky mucilage still hugging the coffee bean when they spread it in a thin layer to dry. With daily diligence they rake and rotate and mix this incredibly sticky coffee to make sure only good flavors develop.
Bitterness
2
2
Acidity
3
3
Body
3
3
Roasting
2
2
Intensity
5
5
Intensity
5
5
Cup Size
Ristretto (25 ml)
Espresso (40 ml)
Lungo (110 ml)
milk-recipe
Gran Lungo (150ml)
Aromatic Notes
Balanced
Aromatic Profile
SWEET AND HARMONIOUS
Origin
During coffee production, the Arabica coffee cherry’s fruity outer flesh is removed and the coffee beans are spread out to dry in a thin layer. It’s just as it is with natural process coffees, except with Honey process coffee almost all the sticky mucilage is left hugging the coffee bean. With daily diligence they rake and rotate and mix these incredibly sticky coffee beans to make sure only good flavors develop. The fruit’s natural sugars go deep into the heart of the bean during this time of drying. They call it the Black Honey process - mastering it produces that satiny sweetness for those who go the extra mile.
Roasting
Split roasting Master Origin Nicaragua with a medium and a slightly shorter roast keeps these Nicaraguan coffees in balance.
Aromatic Profile
Master Origin Nicaragua with ‘Black-Honey’ processed Arabica is a nectarous coffee - it has a satiny smooth texture and warming sweet cereal notes. Its distinct sweetness comes from the rare Black-Honey process .
