Cupping Notes: Toffee apple, sweet, caramel, green apple acidity.
Nicaraguan coffees have a wide range of flavor attributes. Some cup like Mexican coffees from Oaxaca, others have a more pronounced acidity. Some are mildly citrusy and bright. The Nicaragua La Rubia presents a crisp, fruity cup with a baker’s chocolate finish to top off the taste. This coffee has a medium body and presents a pleasant, comforting finish. A wonderful afternoon, evening, or late night coffee, the La Rubia offers a distinct difference in morning blend coffees.
Nicaragua – coffee cultivation was introduced to Nicaragua during the mid-1800s. At one time, Nicaraguan coffee was more popular and sought after than it is today. Nicaraguan coffee trade has been impacted by hurricane devastation as well as the politics and ravages of civil war, and a long interruption during the cold war years when the US prohibited the importing of Nicaraguan coffee. Fortunately, today, Nicaragua appears to be making a comeback. Nicaraguan coffee is wet-processed, with a mild, light acidity, medium body, with hints of vanilla and a nutty bouquet
This award winning coffee is produced at La Finca, the Young Life Camp and Farm in the mountains of Nicaragua. For Nicaraguans, La Finca is a paradise, a beautiful retreat from the harsh realities of a poverty culture. Here we grow some of the best coffee that Nicaragua has to offer.