Finca Acopio Suyatal comes to us from Dipilto, a region within the larger Nueva Segovia Department. Nueva Segovia sits along the northern border of Nicaragua, very close to Honduras, and offers some of the most ideal climatic regions for coffee production in Nicaragua. This particular lot is made up of a few neighboring small-holder farms, who in total accounted for less than 30 bags last season. These farms are situated between 1200 and 1400 meters above sea level, and are planted almost entirely with Maracaturra trees, a large bean hybrid of Maragogype and Caturra varietals. This coffee represents one of several small holder lots that we've procured from the Dipilto region this year.
This year's Suyatal has a deep fruited quality, that is very different that the past two years, where flavors of nut and cocoa tended to be the focus. The dry fragrance has a smell of stone fruit - peach and nectarine - that is quite clean and sweet. Taking the roast toward Full City achieves a swirling scent of maple and brown sugar in the ground coffee. Adding hot water, there is a rounded fruit characteristic, very sweet and jammy. The cup continues the theme of dark fruits, and at City+ shows flavors of raisin, red grape, and plum. This Nicaragua showed the best acidity from the container we purchased, a brightness that cuts through, but remains well integrated in the profile and dark sugars and sweet fruits. The aftertaste is a tad murky, but flavors of cocoa provide a nice, soft finish overall. Our best roasts were at City+ and beyond, and I'm certain it will work well for those who desire a heavier, Full City+ roast. The body is quite dense and creamy as a brewed coffee, and has a flavor profile that works great as SO espresso or as a blend base.