Single Origin - Nicaragua El Diablo - Natural

Tasting notes

In the roaster’s words

It’s no secret, we love to carefully blend coffees (our name is a bit of a giveaway). But even we have to admit, many specialty-grade coffees are just so tasty and vibrant, that there is no need to mess with these gems. We’re excited to introduce a new Single Origin: this time it's a Natural coffee from Nicaragua, sourced through our friends at Caravela. Grown at 1,300 masl within the Cerro Datanlí - El Diablo Natural Reserve, this coffee comes from the cloud forest straddling Matagalpa and Jinotega, a landscape of steep slopes, rich biodiversity, and the streams that give the reserve its name (Datanlí, meaning "where water falls"). Smallholder producers here, working farms averaging 20 hectares, grow a mix of Catuaí, Caturra and Catimor, hand-picking only ripe cherries during the January to March harvest. Following picking, the coffee is fermented in tiled tanks for 36 to 48 hours before being dried slowly on patios or raised beds for 30 to 45 days, a traditional washed process that allows the cup's clarity to shine through. The result is a coffee with notes of chocolate and red fruits, a medium body, and a bright, malic acidity that reflects the character of this unique mountain region. Sourced through Caravela Coffee, El Diablo is a cup that speaks to both the biodiversity of its cloud forest origins and the care of the producers who tend it; a well-balanced, vibrant washed Nicaraguan with a real sense of place. You can expect a real tropical fruit flavour explosion when sipping this great coffee. Expect vibrant notes of Passionfruit and fresh juicy Alphonso Mangoes, followed by Jasmine-like floral notes lingering on your tongue after you finish your cup.

Notes

Product title and opening description identify the coffee as Natural, though the description later refers to a traditional washed process and washed Nicaraguan.