Nicaragua, Blueberry Candy
This coffee is from the El Peñón micro-farm on the La Bastilla Estates. The Cherries are picked when they are very ripe and slowly dried at a low temperature. The Estate is fully independent and works closely with the Foundation for Rural Education and Entrepreneurship.
Black: Pleasant grapefruit acidity, dates i the middle with a brown sugar finish.
Milk: Creamy fairy floss with a mild honey finish.
We rate each bean and blend for specific characteristics from 1-10
Aroma How powerful is the aroma?
Flavour Does the flavour hit you immediately, or is it more subtle?
Body Is it a thinner or fuller texture?
Sweetness How would you rate it on a scale of slightly bitter to very sweet?
Finish How long does the flavour linger?
This is a truly exceptional coffee from the El Peñón micro-farm on the estate which has optimum soil and altitude for the Red Catuai varietal. The amazing taste comes from the cherries being hand-picked when very ripe then slowly and carefully dried at a low temperature. Of all the microlots, Blueberry Candy is most difficult and time consuming to process but the end result speaks for itself.