City+ roasts are syrupy with pomello acidity. Full City has raw sugar coffee cherry fruit, grape-like acidity, and citrus pith finish. This coffee is very juicy and with a pleasing mouthfeel. Great for SO espresso or blend component. City+ to Full City+.
Los Granadillos is one of several lots that we've brought in this year from the Dipilto region of Nicaragua. Dipilto sits within the Department of Nueva Segovia, and is situated on the northern border of Nicaragua, very close to Honduras. Farmer Francisco Ponce Duarte planted the farm with mostly Maracaturra, along with a few Paca, Caturra, and Red Catuai trees mixed in. His farm sits at about 1200 meters above sea level, and the 4 hectares of planted trees produces about 60 bags of coffee annually. This particular lot is mostly Maracaturra, the "big bean" coffee hybrid that is part Maragogype, and part Caturra. Los Granadillos took 16th place at this year's Nicaragua Cup of Excellence competition.
There's a certain beer aspect to be found in the aromatics of Los Granadillos. Notes of wheat and dry hops give off the impression of an Amber Ale. Hot water adds complexity to the wet grounds bringing up burned sugars, spiced applesauce, and hazelnut. This is a fairly approachable cup of coffee. City+ roasts are syrupy, with pomello citrus acidity, but in order to really capitalize on this coffee's potential sweetness, we found more developed roasts to be ideal: Full City brings out a raw sugar sweetness with coffee cherry fruit, grape-like acidity, and a citrus pith finish. While this coffee is starting to show a little bit of age, it's still quite sweet and juicy, and has a pleasing mouthfeel. The sweetness and acidity of Los Granadillos makes it a nice candidate for SO espresso, or to be used as an espresso blend component.