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Nicaragua Maragogype Finca Los Angeles

Lighter roast levels have a curious pine-like note, resinous, sweet, and spiced. As it cools down a dark grape sweetness emerges, along with a tart note of cranberry. The body is heavy and mouth-coating. Darker roasts were our favorites, and have honey, chocolate cake and walnuts. These darker roasts make a nice SO espresso or backbone for an espresso blend. This is a very approachable cup and is a nice option as our coffees from Central America begin to taper off. Full City.
Out of stock
86.2
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 17 2012
Lot size 20bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Maragogype
Grade SHG
Appearance .2 d/300gr, 18-20+ Screen
Roast Recommendations Full City roasts are ideal for this coffee.
Weight 1 LB
Recommended for Espresso Yes
Finca Los Angeles comes to us from the Dipilto region, located within the Nueva Segovia Department. Nueva Segovia sits on the nothern border of Nicaragua, and is characterized by it's mountainous terrain, affording farmers high elevations to farm coffee, and to produce what are some of the top lots coming out of this country. Nueva Segovia is broken into several smaller regions, Dipilto being one of them, and those regions house many coffee farms that tend to be on the smaller end of the spectrum. While only 4 hectares in size, Finca Los Angeles produces upwards to 250 bags of coffee annually, making them one of the larger producer farms in the area. The actual crop area sits at about 1200 meters above sea level and is planted with mostly Maragogype trees, along with a few Paca and Gesha trees. The coffee planting area is dwarfed by the size of the property, mostly containing Pine, Cedro, and Roble trees. This outer forest of trees provides much needed shade for the coffee, and helps to produce highly fertile soil which aids in overall production quality.
This Los Angeles micro lot has a lot of molasses and muscavado sugar in the dry fragrance of the City+ roast, with maple and hickory aspects. The wet aroma has praline nut tones, with butter and honey as well. The aromatics turn toward a bittersweetness at Full City+. On the break, there are more spices, and the lighter roast has dried apricots. The cup is very unique and changes greatly as the cup goes from hot to cool. Lighter roast levels have a curious pine-like note, resinous, sweet, and spiced. As it cools down a dark grape sweetness emerges, along with a tart note of cranberry. The body is heavy and mouth-coating. Darker roasts were our favorites, and have honey, chocolate cake and walnuts. These darker roasts make a nice SO espresso or backbone for an espresso blend. This is a very approachable cup and is a nice option as our coffees from Central America begin to taper off.