A crisp, yet smooth, medium-bodied coffee from the mountains of Nicaragua. The high altitude growing environment produces a complex range of aromatics near the orange and dark chocolate end of the spectrum.
Medium (Vienna) Roast, whole bean, slow-roasted in Austin, Texas.
Origin: 100% Arabica shade-grown coffee from Nicaragua.
Tasting Notes: Grapefruit, winey citric notes, and black tea.
Recommended Brewing Methods: French press, drip machine, pour over, espresso and cold brew. Grind just before use. Use fresh, cold, filtered water. Two tbsp for every cup.