El Diablo, Nicaragua ,

This fruit bomb provides all the notes of cherry, plum and berries that you might expect from a naturally-processed coffee, but is elevated by a rose florality which combines with the fruit to present as Turkish delight. The profile is highlighted with a complex grape-like acidity and underpinned by a coating mouthfeel, making for an intensely sweet espresso.

This is one of four Nicaraguan lots we contracted this season, and the only naturally processed lot. It was also the highest scoring lot of those on the offer table, and it demonstrates the hard work and dedication that has gone into the production of this coffee.

Cerro Datanlí – El Diablo is a high massif or group of mountains squeezed between the cities of Matagalpa and Jinotega, and it is on these steep slopes that ten small-scale farmers tend their coffee plants, producing outstanding lots such as this. The surrounding area is a nature reservation, filled with an incredible biodiversity of plant and animal life.

You may notice the name of this group of mountains also lends itself to one of our other lots (currently a component of The Mount Blend), but the flavour profiles of these two lots are distinctly different – though both of very good quality!

Weight

Grind

Clear

quantity

+

£10.95£39.95

Region

Jinotenga, Nicaragua

Producer

10 smallholder producers

Variety

Bourbon, Catuaí, Caturra

Altitude

1100 - 1500 masl

Process

Natural

Notes

Cherry, plum, Turkish delight