El Buey is a mild cup, with a raw sugar sweetness and balanced sweet/bittersweet tones. It produces a low-acid cup, but the profile is accompanied by a background note of tart apple that provides a hint of vibrance. Finishes with flavors of cocoa powder and roasted nut. City+ to Full City+.
This coffee is another from La Bastilla Estate, a 300 hectare plantation in the highlands of Jinotega. A little over half of the estate is currently in production, average altitude is 1250 meters. Situated in-between nature reserves, La Bastilla benefits from the shade from the natural forest. The estate is split into several individual plots, this being from the plot El Buey ("the Ox"). They put a lot of effort into separating lots instead of blending together, the latter lowering the overall quality, mixing good with bad. A great thing for lot selection on our end too.
El Buey is a nice mild Nicaragua, aromatics of cinnamon stick and toffee nut. The wet crust has an oatmeal cookie smell, brown sugar and raisin, and a nutty scent on the break. Bittering baker's cocoa is balanced by raw cane sugar sweetness. This coffee has lots of base coffee characteristic - that is, the sweetness/bittersweetness that we expect to find in coffees (at least the one's we choose to buy). Acidity is mellow, somewhat apple-like, but takes a backseat to sugar and nut flavors. The finish is centered around cocoa powder, and roasted nut flavors.