22 Oct Tasting Notes: Nicaragua
Our first entry of the tasting notes series, featuring Nicaragua. Large-scale coffee growing began in Nicaragua in the 1850s, and by 1870 coffee was the principal export crop, a position it held for the next century. Coffee is a demanding crop, however, because coffee trees require several years to produce a harvest, and the entire production process requires a greater commitment of capital, labor, and land than do many other crops. Coffee also grows only in the rich volcanic soil found on mountainous terrain, making transportation of the crop to the market difficult.
Beans have some acidity to them, most often being describing through citrus scents such as apricot and tangerine. A smoother mouth feel brings out the nuttier and chocolate notes.