This “crowd pleasing” mild bean combines the simple flavors of raw cane sugar, brown sugar and vanilla with the more complex flavors of roasted nuts and dried apple. These flavors are complimented by notes of cocoa powder, which creates a beautifully balanced fragrance, mild tea-like acidity and bittersweet finish which makes it best served as a medium roast.
Due to the high level of maintenance of the Caturra bean, it is cultivated in areas averaging 4,920 feet above sea level. The Luis Emilio Valladarez family has been growing coffee on their farm in Nueve Segovia in Nicaragua for over 55 years. Their coffee farms are located between the Dipilto and Jalapa mountain ranges. Good soil conditions in terms of texture, moisture and fertility are characteristics that facilitate an excellent productivity of high quality coffee.
The coffee is sun dried on patios or African raised drying beds that keep the cherries off the ground, allowing for proper air circulation.
Coffee Bean Origin: Nicaragua
Region: Finca Buenos Aires Caturra
Subregion: Jinotega
Label: Caturra
Producer/Coop: N/A
Processing: Wet Processed
Growing Altitude: 1,200 m
Varietal: Caturra
Tasting Notes: Cocoa Powder, Dried Apples, Nutty
This natural process, Grade 1 Organic certified coffee is known for its diversified yet exquisite profile. On one side, the sweet but tangy watermelon and berry (strawberry, raspberry, blueberry, and blackberry) flavors brighten the cup, while the chocolate fudge notes produce a more mild finish.
These beans are harvested at the organic, privately owned Kayon Mountain farm located in the Guji zone of Ethiopia, about 6,700 feet in elevation.
The cherries are placed onto raised beds for 12-20 days, meticulously hand turned and picked over to remove and defective beans. The dried cherries are then milled to reveal the beautiful naturally processed bean.
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