A great example of what a Nicaraguan coffee should be, solid mid dark sweet caramel, a toffee base topped with crisp acidity.
As I write I'm drinking the wonderful and slightly bonkers Rocko Mountain Yirgacheffe. Blueberries and lemon and fruity sugar.
Cup Of Excellence Lot 17A from Brazil. Only the ripest beans are selected from an abundant microclimate managed by agronomist Jose Renato Goncalves Dias.
This is the new crop just in from one of our favourite El Salvadorian farms- Finca La Fany. This has been a great year for all El Salvadoran coffee and it is evident most clearly in this delicious cup.
A delicate, refined fruity coffee that demonstrates wonderfully the depth of great Kenyan coffee.