Suyatal has understated, yet persistent sweetness all the way up to 2nd snaps. Bittering cocoa and raw sugars find near perfect balance, with citrus rind, and toasted nut. 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, a mild, chocolate-covered biscuit smell not too far in the distance, and dried lemon rind accent. City roasts have a grain/savory aspect too, a bit like roasted barley tea, commanding a bit too much attention in our opinion. At City+, the wet aroma brings up a smell that reminds me of caramel popcorn, culmination of caramel and toasted grain, along with more cocoa roast tones (especially in the City+/Full City roasts). The cup has nice core coffee flavors, bittering cocoa and raw sugar notes finding near perfect balance. We think the profile shows best with City+/Full City roasting, building out sweetness and a bumped-up cocoa nib flavor, while retaining an understated orange zest note. Acidity is soft, body big, and our Full City roast showed complex layers of bittersweet cocoa. All-in-all, middle to mid-dark roasts of Suyatal brew really well, and our Full City roast made for an first-rate single origin espresso, so chocolatey through and through.