Nicaragua is making a bold comeback in the coffee industry - after the devastation of Civil War and Hurricane Mitch in 1998, coffees from this region have been dominating Cup of Excellence competitions. In 2018, the top 5 winning coffees were produced in Nueva Segovia.

The lush Nueva Segovia region boasts near perfect growing conditions - shade, fertile volcanic soil, high elevations, and organized producers who pay careful attention to cultivation and processing. In fact, most coffee in Nicaragua is shade grown.

Most of the coffee from this region is produced by small family farms averaging just three hectares (about 7.5 acres). These producers are known for coffees that are consistently clean, with floral and fruit qualities.

SHB is the top grade in Nicaragua. Strictly Hard Bean (SHB) is only achieved at high elevations where slower maturation times produce a denser, high quality bean with sweetness, acidity and nuanced qualities. European Preparations (EP) indicates the coffee has undergone rigorous sorting so only the finest are bagged and exported.

CUPPING ROOM NOTES

One of the components of our Gusto Crema Blend, this coffee brings nuanced fruit and aromatic qualities to our signature espresso and also plays well on its own. I consider blending to be an artform. Like a chef, a roaster needs exceptional ingredients to create an exceptional blend. We find coffees with particular characteristics that can only be developed through the care and craft of its growers and producers.
~Pete Maskiell, Roaster

REGION: Nueva Segovia
GRADE: SBH EP
ELEVATION: 1200-1500 MASL
PROCESS: Fully Washed
TASTING NOTES: Vanilla, Caraway, Dried Apricot
ROAST LEVEL: Light
RECOMMENDED BREW METHODS: Hario V60 | Chemex | French Press