Nicaragua - April '24 Coffee of the Month

Origin: Nicaragua Flavor: Milk Chocolate, Roasted Almond, Strawberry, Vanilla, Citrus About the Coffee: Geography: Region JinotegaAltitude: 1300-1500 maslProducer: La Bastilla Coffee EstatesVariety: Caturra, CatuaiProcessing: Honey From Genuine Origin Website: La Bastilla Honey Process Raw Coffee Beans The "honey" in honey-processed green coffee is unrelated to honey from bees. The term honey refers to the mucilage that surrounds the coffee at the parchment skin. The profile of honey coffees is strongly dependent upon the amount of the coffee mucilage or honey that is left on the coffee during fermentation. In general, the more honey left on the seed during fermentation, the sweeter the coffee will be. The cup profile of honey-processed coffees sits strongly in the middle of washed and natural processed coffees. Honey processing generally yields a fruity cup. However, honeys don’t usually have the fruit-bomb effect or the volatility of some naturals. In contrast to washed coffees, hone