Nicaragua Isabelia

If you’re not familiar with fine Nicaraguan coffee, here’s the rundown: it's normal coffee, or what you might call "mild" because there's nothing jumping out at you. It has surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a faint milk chocolate aftertaste. Its simplicity allows it to be a very approachable coffee, and in roasting it, it is a rather forgiving coffee, lending itself to a variety of roast profiles and levels with good results. We are buying this one from our importer who is from Nicaragua, so he has been to the farm and showed us pictures and told us stories. We have also met a former worker who ran the processing mill, so it is fun to have this one in stock. It is from the Jinotega region and is grown high up in the mountain on the Isabelia farm. The coffee is Red Catuai varietal and undergoes a lot of quality checks and sorting. Although it's a somewhat "boring" coffee, we do have a lot of custom