NICARAGUA LAS MIMOSAS
In this large but thinly populated country, coffee production has suffered for a long time from devastating hurricanes and political and financial instability. Nevertheless, coffee is Nicaragua’s main export product. Producers are keen to develop their agricultural practices within an improving infrastructure to revive their reputation in the specialty coffee scene.
The northern region of Nueva Segovia consistently produces some of the country’s finest coffees of mainly the Caturra variety. This coffee region is located along with the volcano Momotombo, right at the shores of Xolotlán lake, opposite Nicaragua’s capital city of Managua.
Smallholder farmers produce this fine blend of coffee called Las Mimosas on their small land parcels of 1 to 5 hectares. The cup of this coffee comes with solid chocolate notes in combination with a slight citric acidity. It is a classic Central American cup that is an excellent basis for espresso and nutty filter coffees.
EXPECT NOTES OF:
LIGHT CITRIC ACIDITY, MILK CHOCOLATE, MELLOW BODY, RAISIN
WE RECOMMEND FOR:
We recommend to use:
For precise measurements of the amount of coffee and water, we advise using a scale. For every liter of water, use 65g of coffee.
If you want to consume 32-36g of coffee, we advise using 16-18g of coffee for 24-32 seconds.
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