Suyatal makes a great "daily drinking" coffee, showing balanced bittersweetness. Malt sugar and roasted nut tones give way to cocoa nib-like finish, subtle rind-like acidity. City+ to Full City+. Good for espresso.
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.
The dry fragrance has a scent of caramel-coated nut with subtle baking spice accents not-so-far in the distance. City roasts have a grain/savory aspect too, a bit like roasted barley tea. Adding hot water brings up a smell that reminds me of caramel popcorn, culmination of caramel and toasted grain. The cup has a malty sweetness to it when hot, and is reminiscent of the malted milk drink Horlicks. This isn't a detractor, but I do think the profile shines at more of a City+/Full City roast, building out sweetness and a bumped-up cocoa nib flavor. The acidity is subtle, but "there" - like rindy citrus, or even apricot - adding noticeable structure to the cup. Full City roasts finish with a bittersweet flavor of cocoa dusted almond. All-in-all a nice basic coffee that brews really well, and roasting to Full City/FC+ makes for a great espresso option too.