This coffee comes from a mill we regularly buy from in the Ocotal area of Nicaragua, the Buenos Aires mill. We're continually impressed by the organization and attention to detail at the mill, and at the farms they run in the surrounding mountains: Buenos Aires, La Laguna, El Carmen, Santa Helena, and Acopio Suyatal. This lot they call "Los Pinos", which refers to a vast land area covered in pine trees that you pass through along the mountain road between the town of Ocotal and their farm Buenos Aires. It's a beautiful site, and not to mention has a fresh smell of the pine trees towering on the hillside. Los Pinos is a blend of separations from all of their farms, in this case allowing us to buy a larger quantity than many of the other small lots we secured. Their farms range in altitude from 1100 to 1600 meters, and are planted mostly in Caturra and Maracaturras, however the latter are not mixed into Los Pinos.
Los Pinos is a pleasantly mild Nicaraguan coffee, nothing wild or exotic about it. This is a coffee for those who look for mild acidity, a sweetness most developed in middle to dark roasting, and who appreciate interplay between layered sugar and roast tone bittersweetness. From fragrance to brewed cup, you can expect a matrix of raw sugar and sweet cream butter, nuttiness of roasted almond and raw pecan, and bittersweet Baker's cocoa accents that fluctuate with roast development. It's a real crowd pleaser in the middle roasts, body and sweet to bittersweet flavors dominating the cup. We blended a small amount of Nicaragua Dry Process La Laguna in with Los Pinos (2 to 3 respectively) and really liked the cup. Espresso though is where the blend really excelled: big berry notes in the front end, fading to intense bittersweet cocoa flavors in the long aftertaste.