Roast: medium Acidity: medium Filling: strong Treatment: washed Altitude: 600-760 m above sea level. Harvest period: October – March Flavour notes: hazelnut, caramel, cherry, citrus, plum. SCA rating: 84.50 Nicaraguan coffee is renowned for its very large ‘elephant beans’ – a hybrid version of the typical variety. The coffee is rich in body, with a clean and balanced flavour profile and pleasant acidity. Nicaraguan beans are excellent for black or American-style coffees and various milk-based espressos. They also make a good cold brew.
